MASHED POTATO WITH MUSHROOM SAUCE

Material :

• 500 grams of peeled potatoes
• 1 quart chicken broth
• 100 ml heavy cream
• 1 / 2 teaspoon salt
• 4 tablespoons unsalted butter
• 2 cloves garlic, grated / finely chopped
• 1 / 2 cob onions, cut crosswise

Mushroom Sauce Ingredients:
- canned mushroom slices - sliced
- 2 tablespoons unsalted butter
- 1 clove garlic, finely chopped
- 1 / 2 tbsp plain flour
- 150 ml of liquid milk chicken broth powder salt to taste
- cheddar cheese, grated

Additional (Optional):
Carrots & box frozen peas (ready to buy at the supermarket)
Frozen corn kernels (ready to buy at the supermarket)
1 Broccoli florets

How to make Mushroom Sauce:
1. Melt butter, saute garlic until fragrant white
2. Enter the mushrooms, saute until cooked, add chicken stock powder and salt
3. Enter the flour, stir well
4. Add milk gradually, stirring until evenly viscosity, enter
     grated cheddar cheese, stir well. Remove and set aside.

Method:
1. Boil carrots, peas and frozen corn, until soft, set aside.
2. Boiled Broccoli (but not too long yes), set aside.
3. Boil broth, add onion & potatoes into the broth. Boil potatoes until soft, remove from

                heat.
4. Potato puree
5. Heat the butter on low heat, saute garlic, enter the thick cream, salt and pepper.

               Stir until boilling and set aside.

         6. Pour stir into potato mixture little by little, while in the mix until blended.
7. Place the mashed potato on a plate, coat with mushroom sauce. Serve with carrots,      peas, corn and broccoli.
8. Mashed potato ready to eat