Wednesday, December 22, 2010

Mashed Potato with Blackpepper & Mushroom Gravy

For the baked lobster side dish, I made this mashed potato with blackpepper mushroom gravy. It was a request from cik HB. Katanya nak makan ala-ala Victorian Station sbb masa dia makan menu lobster kat VS tu, diorg served dgn mashed potato.

Ok laling!

Resepi utk mashed potato sy refer at Simply Recipe.


  • 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise * sy guna Deutschland Speisekartoffel
  • 1/2 teaspoon salt
  • 4 Tbsp heavy cream
  • 2 Tbsp butter
  • 1 Tbsp milk
  • Salt and Pepper

A potato masher


1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Serves 4.

Utk resepi blackpepper mushroom gravy, I took recipe from The original recipe does not have soy sauce, sy je pandai2 tambah kicap utk menghitamkan rupa gravy utk nampak lebih menarik.


1/2 stick (1/4 cup) butter

1 pound mushrooms, sliced (I used 1 whole can)

1/3 cup flour

1 quart cold beef, chicken or vegetable stock or broth

1/2 tsp dried thyme

salt and fresh ground black pepper to taste

* I add 2 tbsp dark soy sauce


Melt the butter in a large saucepan, over medium-high heat. When the butter starts to sizzle, add the mushrooms and cook, stirring for 10 minutes, or until the mushroom juices have evaporated, and they've begun to brown. Stir in the flour, reduce the heat to medium, and cook for another 5 minutes.

Whisk in 1 cup of the cold broth. Once incorporated, pour in the rest of the broth, and add the thyme. Bring back to a simmer, reduce the heat to low, and simmer gently for 30 minutes, stirring occasionally. Season with salt and fresh ground black pepper to taste. Serve hot.

Note: For thicker gravy, turn heat up to medium, and reduce to desired thickness. For thinner gravy, simply add more broth.

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