Mashed Potatoes

Mashed potatoes

 Russets Potatoes, also well known as US potatoes. For making mashed poatatoes, russets is best choice.

Step 1: Clean and peel off the skin.

Cut in chunks with similar size ( so all will cooked and soften at the same time).

Covered with water and bring it to boil. Add some salt in the water to taste. It will takes approximately 20-30 mins, depends how many potatoes you put in. Here I used 4 large potatoes.

 

 Calvin help me to smash the potatoes.

Step 2: Gradually add 2 tablespoon of butter and smash till the potatoes are smooth (no lumps). Butter will thickening the potatoes and have a wonderful fragrant once you mix it together. If you love the buttery smell then, you can add more. Add some pepper to taste. Initially, I already added salt in the water. When it is ready, set aside.

Mashed potatoes gravy

Step 3: I boiled some chicken stock earlier. Removed the meat and bones, cos' we just need the stock. Bring it to a boil with 1 tablespoon of butter. Once it is boiling, set to low fire and add in plain flour slowly.(Approximately 2 tablespoon of plain flour). Add 1 spoon at a time. Stir gradually under low fire until the gravy is thickening. More soup it may need more flour for thickening. It all depends how much you need.

Do notice that, KFC mashed potatoes gravy which is in dark brown color? Hahaha...mine was pale at the first place. Then I add some black soya sauce! It turn out slightly brownish...ok lar...

Here you are, my first attempt in making mashed potatoes. Scoop one large mashed potatoes and top with my brown sauce.

Here you are my homemade mashed potatoes. Purely and no preservation. Calvin said it taste like KFC one *Thumbs Up*

P/S: If you don't have time to make your own gravy. I think you are able to get the instant brown sauce from KNORR.