Cream Cheese and Chives Potato Mash with Chicken Meatballs Recipe by Safiyya Kapade
Recipe for 2 by Safiyya Kapade from The Contemporary Kitchen:
Peel and Cube 1 big potato, boil till soft and tender. Make a smooth mash, while still hot add a small blob of butter, a tablespoon of cream cheese (I had philadelphia on hand) and chopped fresh chives, salt and pepper to taste. The mash must be soft and pillowy (add a little milk if necessary).
Mushroom Sauce: sauté a variety of mushrooms (shiitake, portobello, brown mushrooms) in some butter, salt, pepper, lemon juice and if you are using naturals chilli blend omit the salt, if not, add chilli flakes.
Make a roux with equals parts butter and flour (1 tsp each), add a pinch of thyme, once flour is cooked thoroughly, add half & half (half cream half milk mixture) once it starts to thicken add the mushrooms and cook till thick but a pourable consistency
For the chicken kebabs: the recipe will be featured soon. Instead of frying, place in 180 degrees oven till golden (about 20 mins depends on size). Spoonful the mash on a plate, then place 2-3 kebabs per serving, top with hot mushroom sauce and finish off with grated mozzarella/parmesan cheese and parsely.
