Peel the potatoes and boil for about 30 minutes. Drain. Stir the milk, butter and a little salt and pepper into the mashed potatoes. Set the mash aside.
Clean the chanterelle mushrooms and sauté them with olive oil, salt, pepper and thyme.
To serve, scoop some of the mash onto a plate, place the Chanterelle mushrooms on top, sprinkle with blueberries and garnish with dried blossoms.
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