Regarding the Mash - here in South Africa I tried the mash from the cookbook and it was like white sauce; so then I tried the UK recipe book mthod - much more success.
Recipe: 750gm floury potatoes cut into 2cm cubes
500gm water
1/2 - 1 teaspoon salt
40gm butter
100gm stock
100gm milk or cream
Place potatoes in internal steaming basket.
Weigh water add salt and insert basket
Cook 15mins Varoma temp speed spoon
Cook until tender - do not mash uncooked potatoes or it will be glue!
Drain potatoes.
Insert butterfly whish and add stock milk cream (or as I do an egg) and seasion to taste.
Mash for 2 -10 seconds at speed 4.
This is the best recipe!Shayla from Cape Town
Shayla: Glad you like the mash - to make it for a special occasion I grate 3-4 courgettes before doing the mash squeeze out the juice and when the mash is finished just stir in the courgettes and a little grated parmesan - makes it a bit special for a dinner party.
Ceejay: I must confess, I added 2 chopped shallots to mine too!
christomo: Recipe for my mash. 1kg potatoes diced into 2cm cubes 250mls lite milk or full if you prefer, a little salt. Cook @ 100deg for 20min or so on . When cooked turn speed to 4 for approx 30sec add a dob of butter and a little milk if required. YUMBO
Janeezee:1kg potatoes peeled & cubed + 200-250g water placed in bowl with the butterfly already inserted. Cook 15-20 mins on Varoma & speed 1 until pots have softened & started to break up. Season with S & P add 20g EVOO or 20-40g butter & mash on sp 3-4 for 30 seconds.
From "Entertaining with Nico" recipe booklet
Bellsey: Can I ask a (probably silly) question about the stock? Does 100gm stock mean 100gm water with some TMX stock concentrate stirred into it, and how many tablespoons of the concentrate would you typically use for this recipe? Thanks in advance. I'm a newcomer and still on my L-plates!
JD: Bellesy, I find 100mls stock + 100g milk far too much liquid so have only been adding a little milk and butter, checking it after a few seconds and adding more liquid until I get the consistency I want. If you want to use some stock, I would just use some of the 'potato water'.
I did Nico's version the other night but the TM bowl was so much harder to clean than when the diced potatoes are cooked in the steaming basket and only put in the bowl for the mashing process.
Thermomixer: 100g water and start with a teaspoon of stock concentrate - you can add more if you like - I don't use the stock concentrate - just water and milk.
Chelsea: I just made this variation tonight for the first time. I used 20g butter, 50g chicken stock (concentrate mixed with water) and 50g cream. Very rich, but divine!
Katya: I always use the UK version to cook the potatoes and then do variations according to what I am serving eg.
Add good quality olive oil instead of butter or milk and then possibly add spring onions.
Add horseradish paste and milk - good with, eg. mackerel or beef
Add roasted garlic
Burgerb: Just made Shayla's mash, very yummy, super easy to clean bowl and only mashed for 3 sec!
I didn't add salt, just butter, 100g milk and small half teaspoon of Quirky's chicken concentrate paste.
Knittercook:I made this last night and it was perfect! I did omit the stock as I felt that 100g of milk and 40g of butter was enough liquid and I am glad I did as otherwise I would have had a sloppy mess I reckon. I also added a shake of garlic salt instead of normal salt which added to its deliciousness
Chocolatte: I made mashed potatoes last night using the recipe from MWOC. I used pink potatoes and cooked them for the specified 25 mins. I had cooked white potatoes using the EDc's method on the previous occasion and found that the potatoes needed further cooking after the specified 20 minutes. I have discovered that the required time varies greatly depending on the type of potato. After cooking the pink potatoes for 25 minutes, using the butterfly on speed 1, they already looked mashed!
My TMX seemed to be jumping around on the bench more than it used to when mashing. I'm not sure how to tell if it is a problem or not.
