How to Make a Mashed Potato Bowl

• 3/4 pound (340g) of floury potatoes (Maris Piper, Russet, Yukon Gold, etc.)
• 1/4 tsp salt
• 2 TBS heavy cream
• 1 TBS butter
• 1 TBS milk (or as needed)
• salt and black pepper

• chopped spring onions
• grated strong cheddar cheese
• crumbled bacon bits
• sour cream (instead of sweet cream)
• whole garlic cloves (add when you are cooking the potatoes)

• Leftover cooked meat such as turkey, chicken, pork, or beef
• chicken nuggets or strips
• cubed roasted ham
• veggie nuggets (Chicken or fish flavor)
• cooked salmon, haddock or cod broken into chunks
• cooked large prawns

• Cooked and heated peas, corn, carrots, broccoli, brussels sprouts, etc. (Pick your favorite vegetables)
• Leftover cooked stuffing

• 2 1/4 cups (540ml) of warm pan juices or stock (you can use beef, chicken or a combination of both) (If using pan juices top up with warm stock to make the required amount.)
• 4 TBS unsalted butter
• 4 TBS all purpose plain flour
• 1/4 tsp each onion and garlic powders (not salt)
• freshly ground black pepper
• fine sea salt (as needed)

• 2 TBS butter
• 2 TBS flour
• 2 cups (480ml) warm milk
• salt and pepper to taste
• pinch of cayenne or dry mustard powder (optional)

• grated cheese
• chopped spring or red onions
• chopped cooked bacon
• crispy fried onions

1. Peel the potatoes, rinse and cut into large chunks. Place into a saucepan and cover with lightly salted cold water. Bring to the boil over high heat.
2. Reduce to a quick simmer and cook, covered, for 15 to 20 minutes, until fork tender.
3. Warm the cream and butter together in the microwave while the potatoes are cooking, just until the butter melts.
4. When the potatoes are done, drain them really well and then return to the saucepan. Shake the saucepan over the residual heat of the burner to dry them out really well. Pour the cream and butter over the potatoes.
5. Using a potato masher, mash the potatoes, adding only as much milk as needed to give you the proper consistency. You want light and fluffy. Do not over-mash or you risk them having a glue-like texture. Season to taste with salt and black pepper.

1. For the gravy, melt the butter in a saucepan over medium heat. (If you have fat drippings from the meat you can use them, either chicken or beef.) Add the flour along with the onion and garlic powders. Whisk well together to make a roux. Cook, whisking continuously, for about 2 minutes to cook out any flour taste.
2. Slowly whisk in half of the stock, whisking constantly. Once that has amalgamated (It will be thick already) whisk in the remainder of the stock.
3. Cook, stirring, for about 3 to 4 minutes over medium heat, until the mixture bubbles and thickens. Simmer for a few minutes. Taste and adjust seasoning as required with pepper and salt. (Depending on your stock you may not need any salt.)
4. Serve hot! Store any leftovers in a covered container in the refrigerator.

1. Melt the butter in a heavy bottomed saucepan over medium heat. Whisk in the flour and cook for a minute to cook out the flour taste.
2. Whisk in the hot milk slowly, whisking constantly until all of the milk has been incorporated and the sauce begins to thicken. Bring to the boil, again whisking constantly.
3. Season to taste with salt and black or white pepper. Reduce the heat to low and simmer for 2 to 3 minutes longer, stirring occasionally.
4. Serve hot.

1. Divide the hot mashed potatoes between four heated bowls. Give them a bit of swirl to make some texture and little dimples to hold the gravy and other ingredients.
2. Top with the vegetables and chopped protein.
3. Ladle the hot gravy or sauce over top.
4. Garnish as desired and serve immediately.

These are completely versatile and make good use of leftover proteins and vegetables. You can totally adapt them to use what your family enjoys and what you have on hand. Times are variable depending on what you choose. These go together very quickly once you have all of the options ready to go. Just make sure everything is good and hot!

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