Serves 6

Ingredients:

• Russet Potatoes, 1 kilogram (peeled and cut into cubes)
• Chicken Stock, 250ml
• Cream Cheese, 50 grams
• Butter, 50 grams
• Minced Garlic, 4 tablespoons
• Basil, 1 teaspoon
• Rosemary, 1 teaspoon
• Oregano, 1 teaspoon
• Salt, to taste
• Pepper, to taste

Instructions:

1. In a frying pan, add minced garlic and fry till browned. Set aside for later use.
2. In a 3.0L Thermos® Shuttle Chef® inner pot, add potato cubes and chicken stock, bring it to a boil and simmer for 10 minutes.
3. After 10 minutes, close the inner pot lid and transfer to the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 2 hours.
4. After 2 hours, add cream cheese, butter, minced garlic, basil, rosemary, oregano, salt and pepper to the cooked potatoes and mash together using a fork until desired consistency.
5. Before serving, garnish with basil, rosemary and oregano.

Notes:

• The recipe is based on using the 3.0L Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

 Photos and recipe courtesy of Thermos Singapore team.