Creamy Potatoes with Mushrooms

Peel the potatoes and cut them into medium-sized pieces.

Place them in a pot, add cold water, season with salt, and cook until tender.

Heat clarified butter in a pan, add sliced onions, a pinch of pepper, and sauté over medium heat until translucent and golden, stirring occasionally.

Slice the mushrooms not too thin—I cut mine into quarters—and add them to the onions. Season with salt, stir, and sauté over high heat so they don't release too much liquid.

Add the boiled potatoes to the onions and mushrooms, then pour in the cream, add spices, and salt to taste. Mix everything well.