I give up on TMX mashed potato!

[maddy]

Am I alone in thinking this  ........but the mash just doesn't do it for me!

I have tried many ways of doing the mashed potato, but I/we just prefer it from a good old pot on the stove, with some butter & warmed milk, salt & pepper.

[Nay-nay]

OOooo!  We are all still licking our lips and saying how tasty the potato mash was we had tonight. I tried it Italian style out of the MWoC book. But I don't always do it that way. You can just steam them in the basket then mash them. Do you use the butterfly?? 

[maddy]

I have steamed them in the basket, without, with butterfly - without.
I really think it must be that the potato is so smooth, the texture resembles an instant potato (like deb instant potato flakes), and maybe that's what we don't like 

[Merrilyn]

Oh no Maddy - my family won't have mashed potato any other way now.

I cook the potatoes in the basket while steaming the rest of the veggies in the varoma.  When the veggies are cooked, set them aside, empty thermie, then add the potatoes, warm milk and butter and mash them with the butterfly in at 9 for about 40 seconds or until the sound changes.

Easy peasy.  Give it a try.

[maddy]

Sorry Merrilyn......have done it that way 
Maybe the family are just used to having lumps! 

[Merrilyn]

  Just read your previous reply Maddy, sorry, didn't realize you had already tried it that way.

Must be a way of mashing the potatoes in thermie without turning it into a cream.  Wonder how it would work if you used soft speed and reverse? Now there's a challenge - how to leave lumps in

I'm off to give it a try.

[Nay-nay]

 That is a challenge!! Yeah just don't do it as long - a couple seconds??

[achookwoman]

maddy,  sorry you don't like the mashed potatoes from the TMX.  We love them so much that i always make a full recipe even though there are only 2 of us.  I use the left overs for fish cakes and cottage pie topping.  I think that the type of potato makes a difference to the end result.  We live in potato country so I try lots of different varieties.   As a special treat I bought some Jersey Royals,  twice the price.  I cooked them for double the time and they were still lumpy.  Have you tried following the instructions in the EDC book and only cooking them for 20 mins?  They are still a little lumpy after this time.

[Rogizoja]

Best to use floury varieties of potato (King Edward, Desiree, Maris Piper) as they mash beautifully in TMX.  Waxy varieties tend to result in a gelatinous puree. Add a bit of Dijon mustard and grated parmesan for really tasty mash.

Merrilyn, yours must be quite crunchy with the bits of the shattered butterfly spinning at speed 9!  . Basic rule when using butterfly - NEVER above speed 4.

Happy mashing.

[faffa_70]

Merrilyn, yours must be quite crunchy with the bits of the shattered butterfly spinning at speed 9!  . Basic rule when using butterfly - NEVER above speed 4.

I just had heart failure when I read Merrilyn's post and was coming to post the same warning!!

[AmandaN]

I wasn't happy with the first couple of times I did mash.  Then I tried the Royal Blue potatoes (Woolworths seem to have them often), and got better results.  The last time I did them i didn't need to use the butterfly, as it was pretty mushed up by the end of cooking anyway.  My husband prefers it without parmesan cheese.

[Caroline J]

I sautee bacon, spring onion and garlic in the TMX before making my mash.  Put it aside and add at the end during mashing.  It is DIVINE  .  I add a little grated cheddar at the end too.

[cookie1]

I'm afraid I do potatoes mashed the old fashioned way. The mob say they don't like them too perfect so prefer my lumps.

[Merrilyn]

LOL sorry, shouldn't type when I'm tired.

No, of course I don't go over 4 when using the butterfly.  Seems even though my brain was working, it wasn't getting through to my fingers 

[andiesenji]

I posted in another thread that I didn't like the mashed potatoes in the TMX.  I did try several different types and varieties of potato.
The results remind me of library paste.  (I'm old, I remember library paste!)
Or the results obtained with instant potato flakes. 

My favorite potatoes, Yukon Gold, are almost impossible to ruin using other methods, even with a hand-held mixer, although I prefer the old-fashioned mash by hand with my antique masher.   I like mashing potatoes - it allows me to take out some of my frustration with people (and especially companies) with whom I am a bit (or a lot) peeved!

Frankly, I don't like super-smooth mashed potatoes as I prefer a bit of texture and that is personal preference and probably the main reason I don't like the TMX version. 

The "Idaho" potatoes,  russet, floury potatos turned out slightly better than the others but still not what I look for in a perfect mash.