An easy recipe for cooking Mashed Potatoes in the Thermomix. This technique ensures that the potatoes are smooth and fluffy and not gluggy like baby food.
It's taken me quite a few attempts to achieve the near-perfect mash in the Thermomix and something that doesn't resemble wallpaper paste.
The biggest mistake when using the Thermomix to make mash is to overmix. Overmixing the potatoes results in excess starch, therefore making them gluey.
Mashed Potatoes are the perfect accompaniment for sausages, stews, casseroles and grilled steak. You can use any leftovers the next day to make dishes such as bubble and squeak, fritters or fish cakes.
If you follow all the tips set out below, you'll achieve the best possible mash every time.
The Best Potatoes For Mashing
These are the best potatoes for mashing as they are the fluffiest, smoothest and most flavour-packed:-
Russets or Yukon Golds
An all-rounder potato (as labelled by the supermarket)
Tips for Thermomix Mashed Potatoes
- Use the right potatoes, as suggested above.
- Don't overmix as this causes the potatoes to become gluggy. Unfortunately, there is no going back from gluggy potatoes! They are still edible, though.
- Store the mashed potatoes in the Thermo Server for 5-10 minutes to thicken up before serving (if you have time).
- Try and cut the potatoes roughly the same size, so they cook evenly.
- Cut the potatoes into small 1-2cm cubes, so they cook quicker.
Storing Leftover Mash
We often have leftover mash in our house. You can keep it in the fridge for up to three days stored in an airtight container. You can also freeze the mash for up to two months. When it comes to defrosting, leave it in the refrigerator overnight to thaw completely, then reheat it in the microwave.