Mashed potato with pepper sauce is the best combination for your sunday brunch. Pair it up with a meaty side and it tastes like comfort!

Yields : 4
Preparation time : 10 Minutes
Cook time : 20 Minutes
Total time : 30 Minutes

Potato – 4 (Large, peeled)
Heavy Cream – 1/2 Cup
Milk – 1/2 Cup
Garlic – 3 Cloves
Salt – 1 Tablespoon
Butter – 2 Tablespoon
Onion – 1 (Large, finely chopped)
Vegetable stock – 1 block + 1 cup water / 1 cup of vegetable stock
Pepper – 3 Tablespoon (Add more as per taste)
Soy sauce – 1 Tablesauce
Salt – 1 Tablespoon
Flour + Water (slurry) – 1 tablespoon flour + 1 cup water

1. For the mashed potato – Peel the potatoes. Boil the potatoes for 15 minutes on medium high heat.
2. In a pan, add the milk, heavy cream and garlic and let it boil. Once boiled, remove it from heat and strain the mixture.
3. Once the potatoes are boiled, strain the water and let the potatoes cool.
4. Mash the cooled potatoes. Make sure there are no lumps.
5. Add the milk mixture in three parts into the mashed potatoes and keep folding in till the potatoes are smooth and creamy.
6. Season with salt.
7. Garnish with pepper or mixed herbs.

  1. For the Pepper sauce – In a pan add the butter on a medium low heat.
  2. Next, add the finely chopped onions and cook till it’s golden brown.
  3. Pour in the vegetable stock ( mix the vege block with water and then pour it in with the onions.) Increase the heat to a medium high.
  4. Once the stock boils, lower the heat and add pepper and soy sauce.
  5. Let the mixture boil and then add the slurry.
  6. Once the Pepper sauce starts thickening, add salt.

I hope you like this recipe!
Stay tuned for more.

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