Homemade mashed potatoes with morel mushrooms

• Easy - 20 Min

INGREDIENTS (4 SERVINGS)

• 1 kg potatoes (mashed)
• 150 ml semi-skimmed milk
• 50 ml crème fraîche
• 20 g butter
• 12 g Borde freeze-dried morels (2 jars)
• Salt/pepper
• 2 pinches of nutmeg

PREPARATION

1. Wash the potatoes, peel them and cut them into cubes. Immerse the potato cubes in a pot of salted water for about 20 minutes. Place them in a container and purée them with an electric mixer or masher.
2. Add warm water to the jars of freeze-dried morels, shake and count to 20. Reserve the morels and keep the rehydration water.
3. Heat the butter in a frying pan and then add the morels for 4-5 minutes (keep 4 for decoration).  
4. Cut the rest into small pieces and place them back on the heat with 1 tablespoon of crème fraîche. Cook for 2 minutes, while the cream thickens.
5. Combine remaining crème fraîche and milk. Let heat.
6. Add 2/3 of this preparation to the mashed potatoes. Stir.
7. Gradually add the rest and the rehydration water according to the desired consistency of the mashed potatoes.
8. Add the morel pieces and the cream.
9. Season with salt, pepper and grated nutmeg (2 pinches).
10. Serve the mashed potatoes and add a morel per plate for decoration.