- Prepare the mashed potatoes: Peel the potatoes, cut them into large chunks, and place them in a saucepan. Cover with cold water. Bring to a boil. Add a little salt. Cook for 20 minutes. Drain the potatoes and press them through a food mill directly into the cooking pot with the butter (or plant-based alternative), which is set over very low heat. Stir vigorously, gradually incorporating the boiling milk, then the grated cheese. Season with salt and nutmeg.
- Chop the shallots and sauté them in a little olive oil.
- Add the vegetable meatballs and sauté everything vigorously for 6 minutes over medium heat.
- Add the cream (or plant-based alternative), then let it reduce.
- Sprinkle with brewer's yeast. Season with salt and pepper.
- Add the chopped parsley, then reduce the sauce.
- Serve hot with mashed potatoes (lumps are okay!). Enjoy your meal!
