Mashed potatoes are great. You can pair it with pretty much anything. Grilled fish, steak, lamb chops and even fried chicken. It is simple to make a good batch of mash and you don’t even need to buy those fancy & expensive potatoes. Scroll down for some simple tips to and tricks to make yourself some lush mash and home made gravy.
Smooth, velvety and creamy
Serves 3 - 4 people
For the gravy, I used full creamed milk, not low fat. It is richer in taste compared to low fat. But for creamier sauce, you can opt to use cream instead.
7 medium potatoes (about 500g)
4 tbsp. butter
½ cup milk
¼ tsp. black pepper powder
1 tbsp. butter
3 shallots, finely chopped
1 garlic, chopped
2 tbsp. flour
1 cup water
½ cup milk
1 tsp. chicken seasoning powder
1 tsp. black pepper powder
½ tsp. dark soy sauce (optional)
1. Peel potatoes and soak in water.
I used Indian potatoes for this recipe. They are inexpensive and have great potato-y flavour
2. Cut potatoes into small chunks. Put in a pot with water and season with salt. Boil until potatoes are very tender.
Seasoning the water helps flavour the potatoes.
3. Drain potatoes and let it steam off for 2 minutes. Put potatoes back into the same pot and add in butter, milk, black pepper powder and salt to taste.
Potatoes are easier to mash while it is still hot
4. For the sauce, melt butter on medium low heat and sauté shallots until soft and add in garlic. Continue sautéing until garlic is soft and fragrant. Add in flour and cook for a few minutes until it looks slightly dry.
Flour acts as a thickening agent. It is important to cook the flour first to get rid of the raw flour flavour
5. Add in water and milk. Stir until there are no lumpy flour bits left. Season with chicken seasoning powder, black pepper powder and add a little dark soy sauce just to colour the sauce to make it darker.
Dark soy sauce is the cheat's way to darken sauces. Add in more if you want darker gravy
6. Blend hot gravy until it is smooth. Serve it with hot mashed potatoes.