Mash with onion gravy

Tamara West

There's no denying it: mash and gravy go very well with fried chicken.

Mash

3 large	Floury potatoes, such as agria, peeled and halved (Main)
25 g	Butter
125 ml	Whole milk

Gravy

1 small	Onion, halved and sliced
1 tsp	Olive oil
1 ½ cups	Chicken stock, use a good quality stock
½ tsp	Butter, softened and mixed with 1/2 tsp flour to make a paste
2 Tbsp	Fresh parsley, roughly chopped

Directions

1. Steam potatoes for about 12-15 minutes or until very tender. Set potatoes aside briefly. Empty base steamer pan of water and add butter and milk to pan. Heat over medium heat to melt butter then remove from heat. Push potato through a ricer into butter mixture, or use a masher to make smooth mash. Season with sea salt.
2. Meanwhile, fry onion in olive oil with a pinch of salt over medium heat for about 8-10 minutes until quite soft and browned. Add stock to pan, stir well with wooden spoon, then bring up to simmer. Whisk in the butter-flour paste until smooth, and simmer gently for 1 minute. Serve immediately over mash. Scatter with parsley.