Duchess Potato recipe with peanuts & Black Garlic or Porcini mushroom

Serves 4:

• 500g potatoes
• 2 egg yolks
• 100g peanuts
• 10cl olive oil
• Peppercorns
• Fleur de sel
• 15 parsley leaves
• 1 organic black garlic seasoning pencil
• 1 porcini mushroom food pencil

1. Peel and cut the potatoes into equal-sized pieces.
2. Drain and mash the potatoes.
3. Put the mash back on the heat to dry it out.
4. Add the butter in small pieces, then incorporate the egg yolks one by one.
5. Put the mixture into a piping bag with a fluted nozzle.
6. Using the bag, make small duchess potatoes.
7. Bake at 200°C for 15 to 20 minutes.
8. Crush the peanuts then add olive oil, a few peppercorns, a pinch of salt, and the chopped parsley.
9. Remove the potatoes from the oven and cover with the vinaigrette and a few shavings of black garlic or porcini mushroom.