Potato delight with mushrooms curry and coconut

Boil the cut and peeled potato until soft.

Put the mushrooms in the pan and once browned, add the coconut milk along with the curry, the curcuma, a little white wine, and cook over low heat to reduce the sauce.

Once the potato is boiled, strain and add about 20 g of butter together with half a glass of milk. Mash well until creamy (if necessary add more milk, but little by little so that it does not become too liquid) and add salt to taste.

Once the sauce with the mushrooms is creamy, remove and serve.