Pork with Mushrooms and Mashed Potatoes

Finely slice the button mushrooms and onion, then sauté in butter until golden brown.

Cut the pork into pieces about 2 cm thick and tenderize well on both sides.

Mix the sour cream with mustard and spices.

Put the potatoes on to boil for the mash.

Lightly grease a baking dish with the sour cream sauce, arrange the pork, season with spices, add the mushrooms on top, and spread the remaining sauce over them.

Bake in a preheated oven at 200°C for 20 minutes.

Remove from the oven and sprinkle with cheese if desired.

Mash the potatoes with milk, adding salt to taste.

Whip the mixture with a mixer for 2–3 minutes to make it fluffy, adding more milk if necessary.

Transfer the mash to a piping bag and pipe it in waves, or spread it evenly and create a pattern with a fork.

Return to the oven for another 15–20 minutes until the top of the mash is golden, using the upper convection setting.