Chicken Sauce and Mashed Potatoes
1.
Wash the potatoes and put them in the pot with the skins. After the potatoes are boiled on high heat, turn to medium heat and cook for about 30 minutes until cooked.
2.
Take out the cooked potatoes and peel them.
3.
Take out the cooked potatoes and peel them.
4.
Add the butter while it is still hot and mix well until the butter melts and is absorbed by the mashed potatoes.
5.
Pour in hot milk.
6.
Mix it well again into a fine paste. The thickness of the mashed potatoes can be increased or decreased according to personal preference.
7.
Pour chicken broth in the pot, add black pepper to taste, then pour in water starch to thicken the thick gorgon.
8.
The mashed potatoes are squeezed into the container with a piping bag.
9.
Finally, pour the boiled gorgon juice on the mashed potatoes.
Tips:
1. There is salt in the chicken soup, so no more salt is added.
2. The easiest way to check the degree of ripeness of the potatoes: Insert a chopstick into the potatoes, lift them up carefully, and drop them with a light touch. This is enough. Potatoes boiled together with the skin will be more fragrant.
3. If there is no piping bag, you can directly put the mashed potatoes in the container, and they will taste the same.
