1 kg of sweet potatoes (choose those with a starchy consistency)
40 g of dried chanterelle mushrooms or your preferred variety
Salt and black pepper to taste
80 g of butter with salt
200 ml of milk
1 kg of sweet potatoes (choose those with a starchy consistency)
40 g of dried chanterelle mushrooms or your preferred variety
Salt and black pepper to taste
80 g of butter with salt
200 ml of milk
Finely chop the dried mushrooms
Peel the sweet potatoes, cut them into small pieces, and cook them in a large pot with salted water
Whisk together the milk, butter, and chopped mushrooms
Don't let it boil
Once the sweet potatoes are cooked and mashed, pass them through a ricer and, on a platter, gradually incorporate the hot milk mixture with butter and mushrooms
Cover the container and reserve
When serving, reheat the purée over low heat, adding a bit more milk as needed
Season with salt and pepper and serve.
