Mashed Potato

Last night, I was helping mum with her potatoes for her Curry Chicken. And there were extras, so I thought I give the mashed potato recipe a try. Why not, since there are potatoes to spare?

As I go about for the mashed potato, it comes up beautifully and taste good too. Image as below:


However for the gravy, I failed. Gah! The two ingredients highlighted in soft colour, were not included in my preparations as my mum's kitchen lacked of such items. So can't help but go without it. I too substitute plain flour for corn flour, which I can't help but think, whether it caused the clumps in the gravy. But I think my biggest mistake (foolish and silly me, please don't follow my example) is instead of using 300–320ml fresh chicken stock - I gotten the Maggi Chicken Stock Cube, a whole of it mixed with 330ml of hot water, causing the gravy to be too salty! Maybe half or a quarter of the cube will do just fine, more than enough I think. Anyway, the disasterous gravy ended up as below, it don't look bad actually:


As it was too salty, i scooped out a quarter of it to be thrown away, and added more hot water into the gravy, which prove to be a good choice. But the clumps persisted, so I kinda filtered it out as below:

My creative solution :D

The left-over clumps

The end result, tada!! Not too bad. But still have alot of improvement to be done. Let me try in future, with following the recipe as it is :)

RECIPE as from Kuali.com:

Ingredients

800g potatoes, unpeeled 40g butter 100ml hot milk 1/4 tsp salt Pinch of salt and dash of pepper to taste Gravy for the mashed potatoes 30g butter 30g plain flour 300–320ml fresh chicken stock 1 tbsp beef stock granules Salt and pepper to taste 1 tsp prepared mustard Method Put potatoes in a large pan. Add enough water to cover and add in 1/4 teaspoon salt. Bring to a boil then reduce heat and simmer for 25–30 minutes or until potatoes are tender. Drain and leave aside to cool. Peel the potatoes then put them into a pan. Add butter and heat over a low fire. Use a potato masher to mash the potatoes until smooth in texture. Gradually pour in the hot milk and beat until mixture turns creamy without any lumps. Add in a pinch of salt and a dash of pepper to taste. To prepare the gravy, heat butter in a non-stick pan. Stir in the flour and allow the roux to brown gradually over a very low heat. Stir constantly to prevent the roux from burning. Blend in the stock and allow to boil. Add salt and pepper to taste and beef stock granules and mustard. Cook until the mixture turns thick and smooth. Serve the gravy with the mashed potato.