European Cuisine-Mashed Potato Recipes Mushroom Sauce

Material:

500 gr peeled potatoes
1 liter of chicken broth (can also use chicken broth powder, then pour boiling hot water)
100 ml heavy cream
1 / 2 teaspoon salt
4 tablespoons unsalted butter
2 cloves bw.putih, grated / finely chopped
Half tubers bw. onion, cut crosswise

Mushroom Sauce ingredients:

Canned mushrooms, iris2
2 tablespoons unsalted butter
1 clove bw. white, finely chopped
1 / 2 tbsp flour
150 ml of liquid milk
chicken bouillon powder
salt to taste
cheddar cheese, grated

Additional (Optional):

Carrots & box frozen peas (ready to buy at the supermarket)
Frozen corn kernels (ready to buy in supermarkets)
1 Broccoli florets

How to make Mushroom Sauce:

1. Melt butter, saute bw. until fragrant white
2. Enter the mushrooms, stir-fry until cooked, add chicken stock powder and salt
Third. Enter the flour, aduk2
4. Add milk gradually, stirring until uniform consistency, put grated cheddar cheese, aduk2. Remove, set aside.

Method:

1. Boil carrots, frozen peas and corn, until soft, set aside.
2. Boil broccoli (but not for too long yes), set aside.
Third. Boil broth, add bw.bombay & potatoes into the broth. Boil potatoes until tender, remove from heat.
4. Potato puree
5. Heat the butter on low heat, saute bw.putih, enter the thick cream, salt and pepper. Stir until medidih, lift
6. Pour stir into potato mixture little by little, while in the mix well.
7. Place mashed potatoes on a plate, coat with mushroom sauce. Serve with carrots, peas, corn and broccoli.
8. Mashed potato ready to eat.