For Mashed Potatoes
(Original recipe here. Below measurements are what I end up using.)
3 potatoes (I used local SG potato)
About 1 table spoon Salt
About 1 table spoon butter (I used salted butter)
About 1 cup milk (at room temperature)
For Gravy
About 500ml water
1 chicken stock cube
0.5 Japanese curry stock cube (honey apple flavor)
(Note: original recipe from HERE calls for 1 beef stock cube, or use 2 chicken stock cube in total. But I didn't have beef stock cubes, and I only had 1 chicken stock cube left, so I replace with Japanese curry & it turned out quite nice for us!)
Thickener (Corn starch or Corn flour or other thickener like plain flour/all purpose flour)
About 1 table spoon butter
Note: Above ingredients are estimates. You can adjust accordingly.
Method for Mashed Potatoes
1) Add Salt to boiling water & Boil Potatoes with skin on for 30min.
(I boil over stove for 10mins, then transfer to Thermo Pot and let it simmer for 1 hour.)
2) Drain water
3) Wait for potatoes to cool off for safety.
4) Peel potatoes (if you like country style mashed with some potato skins, you may opt to leave some on.)
5) Cut potatoes into small cubes (for easier mashing).
6) Mash with potato masher if you have. (I used fork.) --> Set aside after mash. (not need to be super fine at this stage, but just ensure not giant cubes or lumps.)
7) Heat butter to get it melted at low heat.
8) Add Milk to butter and stir. Do not bring to high boil. Just low heat or remove from heat after you add milk and keep stirring. They won't combine perfectly, but is ok. You just want to ensure even pour into the potatoes later.
9) Add mixture from step 8 to the mashed up potatoes about 1/3 portion of the mixture at a time. This is to ensure you have an easier time to mix the potatoes with the liquid. While mixing, continue to use the fork/masher to combine. You will notice the potatoes get smoother as you add more and more liquid and mashed them up together. :)
10) (Optional step) Add tiny cubes/slices of ham/cooked crispy bacon/other filling of your choice.
Method for Gravy
1) Bring water to boil and add in stock cube (Solid stock cube paste adds more flavor and thicker gravy.)
2) Lower heat to low heat.
3) In a separate sauce pan: Melt butter & add your thickener like plain flour/all purpose flour and stir to ensure no lumps. (very low heat or remove saucepan from stock as you add flour..)
(If using Corn starch : Add 2 teaspoon corn start to 3 tablespoon room temperature water in a bowl, and stir to ensure even mixture. At this stage, add the butter to the stock mixture and stir to ensure butter melted and incorporated.)
4) Add Stock mixture to the Butter + Flour saucepan about 1/3 portion at a time, stirring to ensure even mix.
(If using Cornstarch: slowly add the Cornstarch + water mixture into the stock mixture about 1/3 portion at a time, and turn up the heat a little to keep the mixture boiling. The Cornstarch will thicken only as the liquids boil. Keep adding the cornstarch water and boiling the mixture until desired thickness.)
Remove from stove, let cool a little and serve with Mashed potatoes when ready to dine. :)
