Indulge in restaurant-quality Creamy Mashed Potato crafted in the Thermomix! The texture is incredibly smooth and velvety, promising a mashed potato experience like no other. The best part? You can savour this luscious mash in just 25 minutes—from start to finish—making it a quick and delightful addition to your table.
How to make Creamy Mashed Potato in the Thermomix
- Peel – peel your potatoes and cut into smallish chunks (the smaller they are the quicker they cook).
- Add – place the chopped potatoes into your TM bowl. Pour over the milk and cream. Cover with lid and MC.
- Cook – cook for 18 minutes, 98 degrees, speed 1. Check the consistency of the potatoes. They should be very soft by now, if not, they require a little more time until they are. (See the consistency in pics below)
- Puree – once potatoes are super soft, add the butter, salt, white pepper and a pinch of nutmeg. (the nutmeg is optional but highly recommended). Puree for 15 seconds, speed 4. If not yet quite smooth enough, you can puree up to a further 10 seconds. Do not do any longer though as it can turn the mash ‘glue’ like.
- Serve – either serve immediately or if your like me (I like to get ahead), leave in the TM bowl (covered) for up to 30 minutes or more before serving size. It keeps it lovely and hot. Serve with your choice of mains.
Expert tips
- Use the right potato! Choose from:
- Yukon Gold
- Dutch Creme
- Sebago
- Russet
- Desiree
- Use full fat dairy products – for the best and creamiest mash use full fat cream and milk. If watching your calorie intake though, you can use ‘lite’ milk, cream or even use light evaporated milk. It won’t be as ‘creamy and rich’ but it will still taste great.
- Chop the potatoes into small chunks – chopping the potatoes into smaller chunks helps make them cook faster.
- Use real butter – use salted or unsalted butter – NOT margarine!
- Use nutmeg – a good pinch of nutmeg offers a brilliant counterpoint to the creamy texture, For the best flavour, I like to use whole nutmeg, and grate it myself.
- Don’t skimp on the salt – salt is the biggest game changer for taste in mashed potato. Just taste it and see what I mean. Mashed potato without salt is quite boring. Salt changes that!!!
- Use ground white pepper – ground white pepper has a less pungent ‘heat’ and more earthy flavour and is the best for mashed potato. Some cracked black pepper is better for a last minute garnish.
- DON’T OVER MIX – be careful when pureeing the potatoes that you don’t mix too long. I find the sweet spot is around 30 seconds. Too long and it will turn the mash gluey.
❄️ Storage
FRIDGE:
Allow to cool until room temperature then transfer to an airtight container. Store in the fridge and use within 3-4 days.
FREEZE:
For longer storage, you can freeze mashed potato. Portion the mashed potato into freezer-safe containers or zip-top bags, leaving some space for expansion. Label, date and freeze for up to 3 months.
REHEAT: When ready to enjoy, thaw in the refrigerator overnight. Reheat on the stove over low heat, stirring constantly to maintain the creamy texture. Alternatively, reheat in the microwave, stirring at intervals. If the mashed potato becomes a bit dry after refrigeration or freezing, add a splash of milk or cream while reheating to restore its creaminess.
Creamy Mashed Potato in the Thermomix
Equipment
- Thermomix TM5 or TM6
Ingredients
- 800g potatoes, peeled and cut into small chunks (See Note 2)
- 150g milk (See Note 3)
- 100g thickened cream (See Note 4)
- 30g butter
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- pinch ground nutmeg
Instructions
- Place potatoes into TM bowl. Add milk and cream. Cover with lid (MC on) and cook 18 minutes, 98℃, speed 1. Potatoes should be very soft at the end of cooking time. If not continue cooking for a few minutes more until they are.
- Add butter, salt, pepper and nutmeg. Puree 15 seconds, speed 4. If not 100% smooth, puree for a further 5-10 seconds, speed 4. DO NOT puree any longer or potatoes will turn gluey.
- Serve immediately or allow to keep warm in the Thermomix bowl for up to 30 minutes before serving. Serve the mashed potato with your chosen meal. If desired garnish with butter, pepper, nutmeg and/or chives.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - WHICH POTATOES SHOULD YOU USE?
A starchy potato such as Yukon gold, Sebago, Dutch creme, Russet or even Desiree’s are the best potato for mashing. Just don’t use a waxy style potato as the texture is too glue like for mash. - WHAT MILK TO USE
Full cream works the best but more often than not, I use lite milk as that is what we use regularly. You could use any milk of your choice here. - WHICH CREAM SHOULD I USE?
Full fat cream will give you the creamiest results but if your watching your calorie intake, you could use light cooking cream or evaporated milk. - CAN I USE ALL MILK?
Yes! Use 250g milk and no cream
You may also enjoy
- Cauliflower Mash in the Thermomix – this mash is unbelievable and taste just as good as the mashed potatoes. Great if your watching your carb intake too!!
- Creamy Thermomix Pea Risotto with Salmon
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