Yukon mashed potato and chicken gravy, roasted chicken breast

Microwaved potato pushed through a ricer the usual way. Not knowing how much milk and butter the potato will absorb, the bowl of liquid is microwaved too before the potato is riced. (like a lemon-squeezer with holes but larger for potatoes). Too much hot liquid could not be absorbed. The mashed potato was soupy. Masa harina (vaguely corn-flavor) added, mere tablespoon, mixed through and heated to boiling temperature, in Denver 10 degrees F lower than normal, and that recooks the masa harina that has already endured a form of partial cooking, the treatment that removed the corn husk. 

The choices are cilantro, basil, or mint. The choice becomes the flavor profile. When that becomes old then any two and when that becomes old then all three and when that becomes old back to simplicity of one at a time.

Gravy from broth or stock.

Gravy is a type of sauce cooks call velouté, the same thing as béchamel except made with stock or broth instead of milk as the main liquid. Both begin with a roux, that is equal parts butter and flour cooked to brown the butter to desired darkness and to cook the flour that will taste raw when you don't. (Some roux is made with oil or lard and not butter) Liquid is whisked in increments and rapidly to first form a thick pasty smooth substance then continued pouring and whisking liquid to desired thinness. With flour the sauce thickens at boiling and continues to thicken further as it cools. The usual ratio is:

1 Tablespoon butter (or any fat or cooking oil)
1 Tablespoon flour
1 Cup chicken stock or broth

At this point the gravy is done. It can be enhanced with heavy cream, sour cream, squeeze of lemon, grate of nutmeg, cayenne or chile pepper, garlic, onion, curry powder, chicken spices, sage, oregano, cumin, any spice at all, any herb, any combination of spice and herb, citrus zest, liquid smoke. Potatoes, like rice, are a blank slate to scribble on, a white canvas upon which you paint your gustatory art. Sometimes simple is best.

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