Mashed Potato & Brown Gravy

Last week there was a customer visiting one of our Pune offices from US. I was asked to anchor a few presentations for the customer for which I went to office - first time after November 14 last year. That was the fateful week when I got diagnosed with Sciatica followed by a very painful period of 3 months to recover. I think I will write about my Sciatica recovery journey in details so that it may help anyone looking for some light in the dark tunnel. But that's for a different blog. Let's come back to the present, when I was asked to visit office for the customer visit. The visit went really well as the customer was one of the most kindest and delightful personality, almost felt like he was just like Santa Claus by his personality and looks. So after wrapping up our presentation it was time for lunch. For all such corporate lunch events, usually our company has tie ups with various five star hotels who provide the food based on customer preference of cuisine. This time the food was from Sheraton grand, it was a complete Western platter - Chicken Steak in brown gravy, mashed potato, fish schnitzel and stir fried vegetable as salad. Looking at the brand name of Sheraton, my expectations rose and I was salivating at the thought of having a succulent piece of well seasoned chicken followed by some dreamy creamy mashed potato. In case if you did not know, I just love a good mashed potato, and this was the first time I was about to try one from a five star kitchen. It took just a bite of the mashed potato to abruptly crash my billowing expectations. The mashed potato was bland, grainy, dry and seemed like someone had just literally mashed a boiled potato and served. No where, I repeat not where it resembled a traditional mashed potato, which is supposed to be fluffy, creamy, melt in mouth gorgeous. The Chicken steak  lacked seasoning and the gravy was just a lumpy mass. The icing was the fish schnitzel which had a very thin layer of fish and had become cold by the time it reached the table. The customer in fact asked me what was he eating, might be because he did not identify any of the dishes which were supposed to be made as per his palate. No offence to Sheraton Grand, but I felt mortified in front of my customer. At the same time I also realized the mashed potato I make at home is hundred times more delicious and authentic than the one served by the five star hotel. 

So it was the obvious decision to share my version of mashed potato recipe with all of you. Mashed potato is like a Bengali Aloo seddho on a sedative! Hence I strongly feel all Bengalis would any day love a mean potato mash. This mashed potato can be enjoyed on its own or you may also make a traditional brown gravy to serve along. I would definitely recommend making the gravy as it just compliments the mashed potato and levels it up deliciously.

Preparation Time : 15 minutes 

Cooking Time : 40 minutes 

Serves - 2 adults

Ingredients :

For Mashed Potato

• Potato - 2 big (skin on)
• Water - for boiling
• Milk - 1/2 cup
• Fresh Cream - 3 tbsp
• Butter - 2 tsp
• Fresh Garlic - 3 cloves 
• Fresh ground pepper powder - 1 tsp
• Salt - As per taste

For Gravy

• Chicken Stock - 3 cups
• Chicken bullion cube - 1
• All purpose flour - 2 tsp
• Milk - 1/4 cup
• Butter - 3 tsp
• Thyme - 1 sprig 
• Salt - To Taste

Mashed potato topped with brown gravy

Procedure - Mashed Potato:

1. Wash and rinse the potato, making sure there is no dirt on the potato skin.  Make deep gashes on the potato to ensure it is cooked through. Now take enough water in a pressure cooker and add salt. Boil the potatoes in a pressure cooker for 3-4 whistles with skin on. Adjust the whistles as per the quality of the potato.

Tip: Instead of boiling the potatoes with skin on, you can peel off teh skin, chop the potatoes in small pieces and boil in water as well. But boiling the potato with skin on ensures the potato does not get watery when mashed. 

2. Once the potato is cooked drain the water and peel off the skin. This needs to be done when the potato is still hot so be careful.

3. Using a masher mash the peeled potatoes into a uniform texture. Use your fingers to feel any lumps in the mashed potato. If you still feel lumps then best way is to sieve the mashed potato through a steel strainer, pressing hard to ensure all lumps are broken down and the final mashed texture is lump free. Mash till you get a smooth, fluffy and light consistency. Do not mash too much as this will break down the starches more and make for a gummy texture.

4. While the potatoes are still hot you need to add the butter. If either the mashed potato or the butter is cold then you can put the mashed potato in the microwave for 20 seconds and then add the butter. This will help the butter to melt evenly. Mix well.

5. Now finely grate the garlic cloves and make it into a paste. Add to the mashed potato and mix well.

6.  Now fold in the fresh cream and milk mixed together. 

Tip: warm the fresh cream and milk a bit before adding to the mashed potato for best results. You can always add more butter, warm milk , fresh cream to get your desired consistency.

7. When everything is well integrated and the texture is silky and smooth, add the seasoning and the pepper powder.

Tip: The salt balance is the game changer in this recipe. You need to add the right amount of salt as per your taste to avoid it being bland.

Serving Tips: Mashed potatoes are served warm. So you can make mashed potatoes in advance and while serving warm it in the oven and add a few teaspoon of milk while you are reheating, then give it a nice stir and serve. You can top it off with some fresh herbs, pepper powder or some butter. 

Procedure - Mashed Potato 

1. Take a microwave safe mixing bowl and break the chicken bullion cube. Add milk and the chicken stock to this and give it a nice stir. Pop it into the microwave for about 30 seconds making sure the chicken bullion cube is dissolved well. 

Check the seasoning in this mixture, sometimes the chicken bullion cube contains a lot of salt, so make sure you check the seasoning and adjust accordingly.

2. Now melt butter in a saucepan over medium heat. Add the flour, thyme and whisk together till it turns golden brown.

3. Now add the stock mixture into teh saucepan and give it a good stir. Add pepper powder and stir constantly till the mixture comes to a boil.

4. Reduce heat and continue to stir until thickened. You will see they are slowly turning a shade of light brown. That's your cue to take it off the heat. Do a final taste test and you are good to go.

Serve it over your warm mashed potatoes, steamed chicken or rice and enjoy!

Additional Tip : If you have some leftover gravy then just fry some chicken cubes with salt and pepper and then pour over this gravy, cook for 5 minutes and you have a quick chicken gravy good to go with rice!