Mashed Potatoes with Wild Garlic Pesto

For the potatoes, rinse the potatoes and let cook in water for about 30 minutes.

Peel the potatoes, squeeze through a ricer, add butter and hot milk and mix with a wooden spoon to form a loose puree. Season with salt and nutmeg.

Rinse the wild garlic leaves and shake dry.

Cut the leaves into fine strips. Toast the pine nuts in a dry frying pan. Chop the pine nuts with a knife roughly and mix with the wild garlic leaves in a mortar. Rub well until everything is minced. Finely grate the parmesan and add to the pesto.

Add oil in small quantities until the pesto has the desired consistency. Season with salt and pepper.