Chop garlic, thyme and cut potato into cubes. Mix water (chicken broth) and double cream.

Heat the olive oil in a frying pan on little heat. Place potato into the frying pan and cook until the skin is browned. Add garlic, thyme and cook for 1 minute.

Pour water (chicken broth), close by lid and cook for 15 minutes until potato is ready.

Add Veres mushroom spread and cook for 5 minutes. Than add salt, black pepper, pecorino and mix it.