Mashed potato

This is a potato, a vegetable that grows underground. Although brown on the outside, nuclear physicists discovered it's actually white on the inside.

A sauce is formulated with chicken broth as a base. A gravy.

Fortified with butter and thickened with flour.  A roux.

Seasonings are started in the butter first, a combination not normally used for chicken gravy, a small insignificant amount of each that collectively alter the flavor so that chicken is no longer discernible. 

And that's a shame I guess. No it's not. 

* coriander seed

* cumin seed

* mustard

* allspice

* clove

* garlic

* chile flakes

* black pepper, the broth is already salted. 

This is a fast way of doing this. This way avoids using chicken bouillon. The best way is to reduce a chicken carcass and I do have chicken parts frozen, saved here and there from previous chickens. I am going to have to use them, but not tonight. It's a time and mess saving decision and for that I must accept a compromise, but this is hardly a compromise at all. The trick is to have a combination without going overboard.  The other trick is mustard. 

Sour cream was added at the end because I felt like it.