Mashed potatoes and pumpkin with shiitake mushrooms

Ingredients:

• 900 g potatoes, peeled and cut into four equal parts
• 120 g melted butter
• 1 cup of hot milk
• 450 g pumpkin, peeled, seeded and diced
• 350 g shiitake mushrooms, sliced
• Vegetable oil
• Chopped parsley

Preparation:

1. Place the potatoes in a saucepan, add cold water until half-covered. Add 1 teaspoon of salt. Cover the saucepan and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender. Drain, cover the saucepan with a clean towel, and let it sit for 3 minutes to allow the towel to absorb the steam.
2. Add melted butter, hot milk, salt to taste to the potatoes and mash until smooth.
3. Fry shiitake mushrooms in a frying pan under a lid in vegetable oil until golden brown.
4. Boil the pumpkin in salted water for 8 minutes. Drain the water and mash the pumpkin pulp into a puree.
5. Mix the mashed potatoes with the pumpkin puree, top with fried shiitake mushrooms and sprinkle with chopped parsley.