For the chestnut-potato mash with fresh cress, first preheat the oven to 180 °C top and bottom heat.
Peel and dice the potatoes and boil them for about 20 minutes until soft.
Cut the chestnuts crosswise, put them on a baking tray with baking paper and bake in the oven for 10-15. Then let cool briefly, peel and mash.
Put the margarine in a saucepan with the milk and heat.
Drain the potatoes, put them back in the pot, add the chestnuts and milk and mash them together into puree. Season with salt and nutmeg and serve Maroni-Kartoffel-Stampf garnished with fresh cress.
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