Thermomix Mashed Potatoes
An easy method for cooking Mashed Potatoes in the Thermomix. This technique ensures that the potatoes are smooth and fluffy and not gluey.
Servings: 4
Calories: 206kcal
Ingredients
- 700 g potatoes that are ideal for mashing, see note 1
- 200 g milk
- ½ teaspoon salt
- 10 g butter
Instructions
- Peel and cut the potatoes into 1-2cm cubes. Cutting them roughly the same size will ensure they cook evenly. Place them directly into the mixing bowl and add the salt and milk. Cook for 25-30 mins/95℃/reverse/speed 1. The potatoes should be tender and falling apart, if not, cook for a little longer.
- Once the potatoes are cooked and soft, insert the butterfly whisk, add the butter and mix for 5-10 sec/speed 3. Do not mix for more than 10 seconds as the potatoes will become gluey.
- The mashed potatoes are ready to be served but if you have time, place them in the thermo-server for 5 mins to thicken up.
- Serve with some extra melted butter on top if you wish.
Notes
1. Potato - use the following potatoes for the best results: Royal Blue, Red Desiree, Dutch Cream, Kestrel, Yukon Golds, Maris Piper, King Edward, Red Pontiac or an all-rounder potato (as labelled by the supermarket).
Troubleshooting
The mashed potatoes have tiny lumps in them: This is quite normal due to uneven cooking. Try and cut them as evenly as possible. I find that with using the Thermomix, there are often a few tiny lumps.
The potatoes look like glue: This is due to over mixing. I recommend not mixing beyond 10 seconds with the butterfly.
Storage & Reheating: You can store mashed potatoes in the fridge for up to 3 days. The easiest way of reheating is in the microwave.
Nutrition
Serving: 1g | Calories: 206kcal | Carbohydrates: 40g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 324mg | Fiber: 4g | Sugar: 2g
