Autumnal mashed potatoes with orange-parmesan cream

Ingredients for 4 servings:

• 12 potatoes
• 5 tbsp olive oil for the potatoes
• ½ bunch of rosemary
• ½ bunch of parsley
• 2 garlic cloves
• Salt and pepper, black
• 3 tbsp olive oil
• 150 g king oyster mushrooms
• 100 g cashew nuts
• 50 g cranberries, dried
• 1 large onion(s)
• 1 cup crème fraîche
• ½ orange(s), squeezed
• n. B. Orange zest(s)
• e.g. Parmesan, grated

Instructions

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

vegetarian and easily adaptable

Wash the potatoes thoroughly, remove any dark spots, and boil them in well-salted water for 15 minutes. Meanwhile, preheat the oven to 220°C (top/bottom heat). Drain the potatoes and allow the steam to evaporate completely. Then, using a flat-bottomed object (such as a saucepan), press the potatoes down in a baking dish to about half their thickness. It’s important that all the potatoes are roughly the same thickness in the end. Wash the rosemary and parsley and scatter a few sprigs over the potatoes along with the peeled and roughly chopped garlic. Season with salt and pepper, then drizzle generously with oil. Bake for about 45 minutes, or until the potatoes are golden brown. For the topping, clean the oyster mushrooms with some kitchen paper and cut into bite-sized pieces. Chop the cashews and cranberries finely if desired, but you can leave them whole. Peel and dice the onion. Heat the remaining oil in a pan over medium-high heat and first sauté the onions. As soon as they begin to turn translucent, add the oyster mushrooms and fry both briefly. Then add the cashews and cranberries. Season with a little salt and freshly ground black pepper and fry until everything begins to turn a golden brown. Alternatively, you can dry toast the cashews in another pan at the same time for a more intense color. To make the cream, grate the zest from the orange, then halve and juice it. In a bowl, mix the crème fraîche with the orange juice, then add the Parmesan cheese and zest, along with a little salt and pepper. The cream can also be made in advance and then refrigerated until ready to serve. To serve, cut the potatoes in half and fill them generously with the orange-Parmesan cream and topping. Then garnish with some chili flakes and fresh parsley. This adds some color to the plate and also goes very well with the taste of the dish.