Mashed potatoes on mushroom cream

Ingredients for 4 servings:

• 1 kg potatoes
• 750 g mushrooms
• 1 bunch of spring onions
• 75 g diced ham
• 200 g sour cream
• 200 ml milk and 4 tbsp extra
• 25 g butter
• 6 tbsp olive oil
• 50g Gouda
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel, wash, and cut the potatoes into chunks. Cook in salted water for about 15 minutes until tender. Trim and halve the mushrooms, trim, wash, and slice the spring onions. Heat oil in a large pan and fry the mushrooms for about 5 minutes, turning occasionally. After 3 minutes, add the diced ham and fry. Finally, add the spring onions, stir in the sour cream and 4 tablespoons of milk, and simmer for about 1 minute. Season with salt and pepper. Then pour the mushroom cream into a baking dish. Preheat the oven to 200°C (400°F). Drain the potatoes. Add the butter and 200 ml of milk to the potatoes, mash with a masher, and season with salt and nutmeg. Pour the mash onto the mushroom cream and spread evenly. Sprinkle with cheese and bake the dish in the oven for 30-40 minutes.