Mashed Potatoes with Brussels Sprouts and Mushrooms

Peel, rinse and dice the potatoes and boil in salted water for about 30 minutes until soft. Rinse and trim the Brussels sprouts and cut up into individual leaves. Add to the boiling potatoes during the last 5 minutes.

Clean and cut the button mushrooms into quarters. In a hot pan in 1 tablespoon butter, saute until golden brown, 2-3 minutes. Season with salt and pepper. Dice the cheese.

Drain the potatoes and cabbage leaves and mash. Boil the milk with the cream and the remaining butter and stir into the mashed potatoes until creamy. Season with salt and nutmeg. Spoon into a bowl, add the mushrooms, top with the cheese and serve.