A delightful twist on the classic stroganoff, paired with a flavorful herb-infused mash.
Peel and chop the potatoes into even-sized chunks.
Cutting the potatoes into similar sizes ensures they cook evenly.
Boil the potatoes in salted water until tender, about 15 minutes. Drain well.
Test the potatoes with a fork; they should be soft and easy to pierce.
Mash the potatoes with butter, mustard, and chives. Gradually add the milk until creamy.
Warm the milk slightly before adding to keep the mash hot and smooth.
In a saucepan, sauté the shallots and garlic in butter until softened, about 5 minutes.
Cook over medium heat to avoid burning the garlic.
Add the paprika and mushrooms to the pan. Cook until the mushrooms release their juices and soften.
Stir occasionally to ensure even cooking.
Pour in the brandy and let it simmer for 2 minutes. Stir in the cream and dill, and season to taste.
Simmer gently to avoid curdling the cream.
Serve the mash on plates, top with the stroganoff, and garnish with parsley.
Serve immediately for the best flavor and texture.
