Cheesy Mass Potato

This mashed potato was just so fabulous, even without the instant mushroom sauce. It's simply smooth and exceedingly moist enough for the palate.

Yes, if you are looking for a slightly different mashed potato recipe, try this simple and quick to fix mashed potato dish at home. Good for an express lunch with greens salad, or to pair with nice juicy chop for a romantic dinner.

Serves 3 - 4
Ingredients:
2 medium potatoes, peeled and cut into chunks (Russet potato)
2 tablespoons butter
1 medium egg yolk
50 grams of cheddar cheese, grated

Topping:
1 packet of instant mushroom gravy, get it off the shelves


Method:
1) In a pot cover potatoes with water by 1 inch, and simmer over high heat, until very tender, for about 15 minutes.

2) Drain the potatoes and transfer to a bowl. Add in butter and cheese, mix and mash with a large metal fork. Do this quick while it's still pipping hot.

3) When potatoes are mashed until almost smooth, fold in lightly scrambled egg yolk. Continue mashing the potato till smooth, creamy and well combined. Set aside.

4) Empty the content of the instant mushroom sauce packet into a small saucepan. Heat sauce over low fire, for 2 minutes, or according to the directions indicated on the packet.

5) Final stage, scoope mashed potato onto a serving dish with the ice cream scooper. Make a shallow well in the middle of the mashed potato by pressing it lightly with the rounded back off the scooper. Pour heated mushroom sauce into the potato well. Serve immediately.

Thanks to My Wok Life

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