Parsley Mashed Potatoes with Spinach, Salted Almonds and Fried Witches

If you want it to go quickly: peel the potatoes and cut into small pieces, boil them in salted water until soft, drain and let them evaporate. Mash with the potato press while still very hot. Heat the milk and mix in the potatoes, do not stir too much, otherwise the puree will be sticky. Season to taste with salt and a little nutmeg and melt a not too small piece of butter.

Finely chop the chives and mix in. Chop the parsley a little and rub it in a mortar with smoked salt, a little sugar and a dash of olive oil. The sugar is important here so that the parsley does not become bitter. Mix the porridge into the puree just before serving.

Clean the mushrooms and cut them into beautiful pieces. Fry very quickly in a little rapeseed oil, i. H. a lot of heat, turn or stir little. They should turn a nice golden brown. Fry the finely chopped garlic briefly. Then season with salt and black pepper.

Roast the almond flakes in a hot pan with a little oil until golden brown, always stirring so that nothing burns. Then season with salt and remove from the pan. Wash the spinach thoroughly, add some butter to the hot pan and let the spinach collapse for 2 seconds, remove immediately from the pan and season with a little salt, sugar and white pepper.

Mix the mashed potatoes with the parsley. Put the puree in the middle of the preheated plates. Place the spinach on top. Spread the mushrooms all around and place the flaked almonds on top of the spinach. Finished.