From my previous post, I learnt from several people on making brown sauce for mashed potatoes.
the usual mash potato sauce is made by frying flour in a pan then adding water, salt, and pepper. (Jean)
There are other suggestions for eating mashed potatoes in my last post.
So, I decided to try making mashed potatoes again.Ã‚Â Remember to buy USA Russet potatoes as it is much floury instead of those from the Asian continent which I found to be very sticky.Ã‚Â I made a mistake of using Brastagi (Indonesian) potatoes the other day.Ã‚Â I boiled the huge Russet potatoes by cutting a line in the middle.Ã‚Â See the video on easy peeling of potatoes skin.
The potato is larger than my palm. This time, I use only an egg beater (hahaha, I don’t have any other tools) to mash it.
I used the microwave cum grill mode and it removed a lot of the chicken fats which I had dumped into the drain.Ã‚Â I kept the drippings minus the oil and mixed with water.
Then, following the roux method, I made the brown sauce.Ã‚Â I.e. take a small piece of butter, melt it, add 2 tablespoons of flour (wheat flour) and fry till transparent.Ã‚Â Then, I pour in the chicken drippings.Ã‚Â The taste wasn’t complete so I added more sauces and some parmesan cheese.
The result is a tasty dish minus the fats except for some butter, milk and cheese plus wholesome potato and chicken.Ã‚Â It makes a nice kid’s lunch.Ã‚Â 6 pieces of chicken = RM4.50.Ã‚Â 4 huge potatoes = RM3.Ã‚Â Less than RM10, I can serve the whole battalion.