Tuesday, November 15, 2011

Mashed Potato with, White Sauce from 'Mastering the Art of French Cooking'

  Mashed Potato, this is the best I had made! It is so tasty! The sauce is thick enough! With the guides of the book, "Mastering the Art of French Cooking", now I can make sauces in the right thickness. Unlike the sauces I made before, sometime it's too thin or too thick. Here is the trick from the book, lets say, to make..
-Thin Sauce/ Soup = 1 tbsp flour per cup of liquid
-Medium, General-Purpose Sauce = 1½ tbsp flour per cup of liquid
-Thick Sauce = 2 tbsp flour per cup of liquid

Mashed Potatoes
2 lb (1kg) russet potatoes
¼ cup unsalted butter
1 cup milk or chicken stock
Salt & pepper to taste

1.      Peel and cut the potatoes into large dice. Place in a medium sized pot with salted water and bring to a boil.
2.      Cook 15-20 minutes or until the potatoes are easily pierced with a fork. Drain. Bring back to pot, mash it with mash wire.
3.      Add the butter and milk. Masg and mix well. Season with salt and pepper, Mix well and serve with desired sauce.

 Potato I used was yellow potato, still kinda delicious, but I prefer russet potato. Too bad, russet potato here, in Malaysia, is extremely expensive if compared with yellow potato :(

White Suace 
2 tbsp butter
4 tbsp flour  
2 cups milk or chicken stock (white, not brown or your sauce will no longer call white sauce! XD)
salt and pepper to taste

1.   Melt butter in a saucepan over low heat. blend in flour, and cook slowly, stir until they froth together for         2 minutes without coloring. And that's white roux.
2.   Remove from heat. When roux has stopped bubbling, pour in all the liquid at once. Beat vigorously with
      wire whip immediately.
3.   Set saucepan over medium-high heat and stir with wire whip until the sauce comes to boil. Boil for 1 
      minute and keep stirring. Season well with salt and pepper.

  And I coat mashed potatoes with white sauce on top, and sprinkle with parsley <3 
  Nothing difficult in this recipe, hope you'll enjoy~