Mashed potatoes with chanterelles and nutmeg
6 servings
35 minutes
This is how they make mashed potatoes at the Moscow restaurant 800°C Contemporary Steak.
1
Boil the potatoes. Drain the water.
- Potato: 1 kg
2
Thoroughly mash the potatoes.
3
Melt butter in a saucepan.
- Butter: 500 g
4
Heat the milk.
- Milk: 300 ml
5
Combine butter and milk until achieving a smooth consistency.
- Butter: 500 g
- Milk: 300 ml
6
Pour the milk-cream mixture into the potatoes.
- Butter: 500 g
- Milk: 300 ml
7
Periodically place the pot of potatoes on a warm stove and manually whisk the potatoes in several batches to gradually dissolve all the lumps.
8
When there are no lumps left, beat the puree with a silicone spatula — it will enrich the puree with oxygen, helping to achieve a creamy taste and creamy consistency.
9
Sauté the chanterelles in olive oil until cooked.
- Chanterelles: 250 g
- Olive oil: 80 ml
10
Place a portion of puree on the plate. Make a dent in the puree and add a handful of chanterelles.
- Chanterelles: 250 g
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: 2 g
