Potato Mashed Potatoes

Name: Potato Mashed Potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Mushrooms; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 500 g cooked hot potatoes; 150 g Flour; 50 g Butter; 2 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 1 TABLESPOON Chives; 7-10 Tbsp dried marjoram; 2 Leek sticks (leek); 7-10 Tbsp Salt; 1 TABLESPOON Butter; 250 g Whipped cream; 2 TABLESPOONS Sauce thickener; 7-10 Tbsp Nutmeg; 7-10 Tbsp some parsley leaves

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Mushrooms
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley
500 g cooked hot potatoes
150 g Flour
50 g Butter
2 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
1 TABLESPOON Chives
7-10 Tbsp dried marjoram
2 Leek sticks (leek)
7-10 Tbsp Salt
1 TABLESPOON Butter
250 g Whipped cream
2 TABLESPOONS Sauce thickener
7-10 Tbsp Nutmeg
7-10 Tbsp some parsley leaves

Directions

1
Sweat mushrooms in hot butter and season. Chop parsley, fold in. Press cooked potatoes through a potato press and mix them while still warm with flour, 35 g butter and 1 egg yolk.
2
Season the dough, fold in the herbs. Roll out the dough on a floured work surface and cut out circles, triangles etc. Spread mushrooms on half of the cut out dough pieces. Cover with remaining dough pieces.
3
Whisk the rest of the egg yolk and brush the edges with it, press down with a fork. Put the Maultaschen in boiling salted water and let them steep for about 12 minutes. In the meantime clean, wash and cut leek into rings.
4
Cook in 200 ml boiling salted water for 8 minutes. Drain and collect the stock. Swivel leek in hot butter. Deglaze with stock and cream, bring to the boil and thicken with sauce thickener. Season with salt and nutmeg.
5
Fry Maultaschen in remaining butter with parsley leaves, serve.