This is one of those gigantic Idaho russet potatoes. Diced and boiled. Returned to the burner on low to evaporate residual liquid. Smashed through a ricer using the disc with the smallest holes. Combined with heated milk with butter.
The chicken is the frozen bits picked from the bird roasted here.
The gravy is started with a roux, seasoned with a single dried crushed arbol chile, sea-salt and pepper with 1/4 teaspoon curry added to enhance but careful not to overwhelm or to stink up the place with
POW! CURRY!!!!
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