HOW TO PREPARE
Wash and peel the potatoes, cut them into chunks and boil them in salted water with the onions and shallots; flavor with chopped rosemary tips and a drizzle of extra virgin olive oil then add the whole milk and let it thicken to the right consistency.
For porcini mushrooms: after having washed and cleaned them, cut them into thin slices and quickly toss them in pan with olive oil, salt and black pepper flavored with a few leaves of nipitella fresh or with parsley.
Brown the ham chips in a non-stick pan or in the oven on a plate.
Serve the cream of potatoes in a soup plate garnished with a spoonful of sautéed porcini mushrooms and some ham chips and a drizzle of extra virgin olive oil.