CRAVE FOR MASHED POTATOES? WELL HERE IT IS

UNDENIABLY I AM A MASHED POTATO FAN MYSELF. YET, I DON'T REALLY LIKE FOOD WITH OVERPOWERING TASTE OF PEPPER,SALT OR ANY SORT OF SEASONING THAT'S WHY I PREFER HOME COOKED FOOD MOST OF THE TIME.

INGREDIENTS:5-7PEOPLE

• 7 MEDIUM SIZE AMERICAN YELLOW POTATO( WHEN CHOOSING A POTATO CHOOSE THOSE WITH A SMOOTH SURFACE AND MINIMAL ROOT HOLES)
  
• 1 STALK OF SMALL LEAVES PARSLEY( NOT THE ONES WITH FLAT LEAVES OR COMMONLY KNOWN AS CHINESE PARSLEY)
  
• 40g OF SLIGHTLY SALTED BUTTER (PREFERABLY THE BRAND LURPAK)
  
• A PINCH OF SALT
  
• 1 CHICKEN CUBE STOCK
  
• CORN FLOUR
  

STEPS:

1. PEEL THE POTATOES AND CUT THEM INTO APPROXIMATELY 1CM FOR THE VOLUME.(H X L X W)
   
2. BOIL A POT OF WATER AND POUR THE POTATOES IN WHEN THE WATER HAVE COME TO A BOIL.
   
3. LEAVE THE POTATOES IN THE POT UNTIL ALL OF THEM GET SOFTEN. IN THE MEAN TIME CHOPPED UP THE PARSLEY INTO FINE PIECES.
   
4. RINSE THE POTATOES WHEN ALL OF THE POTATOES ARE SOFTEN. ( CAN TAKE A FEW CUBES TO TRY DURING THE BOILING PROCESS TO MAKE SURE IT IS COOKED)
   
5. USE A FORK AND MASHED THE POTATOES UNTIL IT IS ALL MASHED UP AND FLUFFY.
   
6. MAKE A SMALL SPACE IN THE MASHED POTATOES AND ADD IN 25g-30g OF BUTTER. ( THE AMOUNT OF BUTTER IS FOR PERSONAL LIKING)
   
7. SMASHED THE DEFROST BUTTER AND WHIP IT WITH THE MASHED POTATOES.
   
8. AFTER ALL THE BUTTER ARE THOROUGHLY MASHED UP WITH THE POTATOES, ADD IN THE FINELY CHOPPED PARSLEY AND MIXED THEM WELL.
   
9. TAKE A PAN AND TURN THE FLAME TO MEDIUM FLAME TO PREVENT THE BUTTER FROM GETTING BURNT. AFTER ALL THE BUTTER ARE MELTED ADD IN THE WATER FULL OF STARCH FROM BOILING THE POTATOES INTO THE PAN.
   
10. ADD IN THE CHICKEN CUBE TO THE PAN TO MAKE THE GRAVY. IF THE GRAVY IS NOT THICK ENOUGH ADD IN SOME CORN FLOUR TO THICKEN IT.
    
11. A PINCH OF PEPPER IS ADDED SO SEASON THE GRAVY FOR A MORE TANTALISING TASTE.