- Warm Low-fat milk (stand-by 1 cup)
- Salt & Pepper
Ingredients for Gravy- Plain flour (stand-by 4-6 tablespoon)
- Chicken Broth (stand-by 500ml)
{Actual amount of flour and broth used eventually depends on how thick/watery you like the gravy to be)
Steps for Whipped Potato1) Peel and cut potatoes into small chucks. Boil potatoes in a pot of lightly salted water. Remove potatoes when they turned tender.
{ I made use of the hot water left in the pot to warm up the milk - place the glass of milk into the hot water and cover with pot lid.}
2) In a large bowl, mash up the potatoes with a potato masher {Alternatively, use the base of a glass}. Stir-in some milk slowly to blend till you get a creamy and smooth mixture. Add salt and pepper to taste. Set aside.
Steps for Gravy: (reference pictures attached)1) Heat up a sauce pan with low heat, spread olive oil over it. Add in 2 tablespoons of flour, stir it constantly and you will see the oil & flour mixture starting to turn into a light beige liquid. Keep on stirring as this process darkens the mixture colour. {This stirring step is important as it determines the gravy colour later on, ie. stir more, more brownish -> nicer and darker gravy colour when cooked}.
2) When you are satisfied with the mixture colour, add in more flour slowly and keep stirring. Small lumps will begin to form as you stir and mix well.
3) When it is evenly lumpy, pour in half amount of chicken broth first, keep stirring and add more broth till the mixture turns into a nice smooth texture of your preference. {If prefer a thicker gravy, add less broth. If prefer watery gravy, add more broth or substitute with some warm water as it may get too salty}.
4) Lastly, to get a smoother texture, filter away the fine lumps in the gravy using a sieve. Add pepper and now the gravy is ready to pour over the mashed potatoes. Enjoy!