Creamy Mashed Potatoes with Gravy

Peel the potatoes using a peeler. Discard any potatoes that appear 'watery' (darker yellow inside) as they may affect the texture and appearance of the mashed potatoes.

Cut the peeled potatoes into roughly 1-inch chunks. Place them into a pot filled with water (do not turn on the heat yet).

Add 1 teaspoon of salt to the pot with potatoes. Turn on high heat and bring to a boil. Cook for 15-20 minutes until the potatoes are soft enough to be easily pierced with a chopstick or fork.

While potatoes are boiling, grind black pepper for the gravy.

Prepare the chicken stock: Boil 2 cups of water and dissolve 1 teaspoon of chicken stock powder in it. Stir until fully dissolved, then set aside.

For the gravy, melt 1 tablespoon of butter in a wok or pan over medium heat.

Add 2 tablespoons of wheat flour to the melted butter. Stir-fry until fragrant and no lumps remain.

Pour the prepared chicken stock into the wok. Whisk continuously to prevent lumps. Add the ground black pepper and dark soy sauce (for color, if desired). Continue stirring until the gravy thickens to your preferred consistency.

Once potatoes are cooked, drain them thoroughly. Return the drained potatoes to the hot pot/pan and stir-fry briefly to remove excess surface moisture.

Transfer the hot, dry-fried potatoes to a bowl. Mash them using a potato masher or fork until smooth.

Add 2 tablespoons of butter and 80ml of milk to the mashed potatoes. Mix well until the butter is melted and fully incorporated, and the potatoes are creamy and smooth. Adjust milk quantity to achieve desired consistency.

Serve the creamy mashed potatoes, topped generously with the prepared gravy.