Potato and Cep Gallette

• 400 g/14 oz potatoes
• 100 g/3½

Boil the potatoes in their skins, drain, peel them and pass them through a vegetable mill. Add the butter, Parmesan cheese, egg yolks, salt, freshly ground black pepper and the finely chopped parsley. Fold in well with the potato. Chop the mushrooms into small dice, fry them in olive oil, season with salt and pepper, and fold them into the potato mixture. The texture of the mixture should be dr