Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Vegetarian => Topic started by: Thermomixer on August 03, 2009, 12:44:07 am
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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.
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Thanks for this Shayla. It's great and the bowl is so much easier to clean. I don't follow the EDC anymore as that was too rich and 'false' but I had it down to a fine art doing it my own way. Not any longer - your way for me from now on, mainly for the cleaning aspect as the taste is the same as it used to be for me.
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This is the only way I will do mashed potatoes now, in fact I made them tonight. They turn out perfect.
Thanks Shayla. ;D
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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.
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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.
That sounds delish! grated courgettes with parmesan, do you grate them in the THX?
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Yes of course I grate them in the TM!! :)
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Yum...
I must confess, I added 2 chopped shallots to mine too! :)
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Sounds a tad Irish - champ
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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
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Sounds good. ta
For those who thought that I was taking the mickey (Irish - get it ??!!) out of Ceejay - http://allrecipes.com/Recipe/Irish-Champ/Detail.aspx (http://allrecipes.com/Recipe/Irish-Champ/Detail.aspx)
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Spring onions growing, this is on tonight's menu - don't you just love all those reviews on that site Thermomixer. We can dream I guess ;) ;) ;) ;)
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Yep - slightly bigger audience - but we are progressing. :-* to all reviewers.
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Sounds a tad Irish - champ
Must've come from me grandmother.. she was born in Tipperary. ;)
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Christomo's recipe sounds pretty similar to Nico's which is the one I use these days:
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
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We use Nico's recipe too. Very nice. :)
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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
Love it!
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Recipe:
750gm floury potatoes cut into 2cm cubes
500gm water
1/2 - 1 teaspoon salt
40gm butter
100gm stock
100gm milk or cream
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!
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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.
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'.
-
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!
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.
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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'.
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.
Thank you both for your replies! Sounds like I need to experiment a bit.
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*slaps self* mashed for 4 mins ! Tasted okay but a bit like hospital food!
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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! :)
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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
I have thought about putting a clove of garlic in with the potatoes as they are cooking but haven't got round to trying it yet - like a lot of my ideas, they take ages to come to fruition :-[
I find that it takes a different amount of time to mash each time I do it, so I do as JD does and only run it for a few secs. before checking and adding more liquid if necessary. Not a very scientific approach but it seems to work for me.
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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.
BB
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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
I have been a little scared of making mashed potato in my TM as I have heard a lot of mixed reviews and we looooove our mash in this house and well you can understand my fear of failure :-\
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 ;)
Anyhow I thought I would bump this one up as there are a lot more members than when this recipe was posted, and like me they may be avoiding making mash.
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knittercook, thanks for bumping this up. Will definately give it a go. :-*
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HI
I am looking forward to trying this when I get my TMX next week as we love mash. I am wondering what type of potatoes are "floury" in Australia. YOu now all know that I am not much of a cook if I dont already know this....!
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Definitely not Kestral potatoes GHM, they are terrible for cooking and mashing in the TMX. I find the red ones are pretty good, don't know if they are classed as floury or not. I was always under the impression floury potatoes were old potatoes but someone will know more than me about potatoes.
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I looked up potatoes and suggested floury types (here in England anyway) are Estima, King Edward, Maris Piper and Desiree.
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I hate Estima spuds Dot :D :D Love all the rest you have suggested. ;)
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I use Poh's list for potato types:
http://www.abc.net.au/tv/pohskitchen/stories/s2914278.htm
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I'm a King Edward person Denise if I get the choice.
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I'm a King Edward person Denise if I get the choice.
My first choice always Dot ;)
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Maris Piper make the best mash by far. Best all rounder potato. Only one we buy, unless unavailable. We grow it when got veg garden, not this year.
Harder to grow, so slightly more expensive in shops.
If you haven't tried it I suggest you do, but if in UK wait for new season main crop. Currently on sale last years crop of main crop potatoes.
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I like the idea of steaming the potatoes in the basket for an easy clean up, but tonight I got ready then found I had way too many potatoes to fit into the steaming basket. My teenagers just love mash and will happily have seconds and thirds plus an extra one snuck in for tea tonight so had to make plenty! So just did the Nico way.
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You could steam about 1kg of potatoes in the basket and the varoma.
I am extremely grateful for this thread. I hated the first lot of mash I did using the edc method. Since then I have always steamed potatoes in the basket before mashing and I much prefer the flavor this way.
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because I like a bit of firmness in my mash and all the attempts I've made have been pureed, I thought I'd be smart tonight and cooked the spuds this way but let them cool before mashing to put on my tuna casserole......OMG GLUE.....the normal spuds I use but absolute gluggy glue and boy did it work the machine hard trying to mash them, I ditched the butterfly quick smart but it was just as hard on the machine with out it!!
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Hi Curly I have found that mash is very hit and miss, each time it comes out a bit different which is annoying when sometimes it is soo nice. Must be the different types of potatoes and how old they are?
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I think it is definitely the potato, some are terrible for mashing in the TMX. At the moment the pink one is the only one working for me but I only buy whichever 5kg bag is the cheapest and that is not always the pink ones.
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For me the best potato for mashing is Royal Blue and they are nice roasted too :)
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I always use half potato and half sweet potato. Works perfectly every time :)
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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
Love it!
I thought mashed potato in the Thermomix sounded easy until I started trying to find recipe reviews. I have to admit I am a bit apprehensive now but I am going to give it a try using this method. I hope the potatoes I had in the cupboard are floury, or a least a suitable allrounder. Wish me luck! ;)
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Did Thermomixer's method for dinner tonight and it worked great. The potatoes took 20 min for me to get to the "fall apart" stage and then did the rest as above. Will do it like this every time!
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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.
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Does it jump around with other things? If not you may have had apiece of firm potato jammed under the blades for a while.
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I just cut without peeling and put the potatoes in the basket. When cooked I toss them outta the basket into the jug and turbo. I found the butterfly not necessary.
Gert
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Does it jump around with other things? If not you may have had apiece of firm potato jammed under the blades for a while.
I'm not sure Cookie. It was fine when I chopped onions and garlic, but that was a light load. I plan to make cauliflower soup on Sunday so will see how that goes. I know the consultant said to ring whenever I felt I had to, but I don't like to bother her unnecessarily.
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I just cut without peeling and put the potatoes in the basket. When cooked I toss them outta the basket into the jug and turbo. I found the butterfly not necessary.
Gert
Agreed Gert. I think the butterfly is better left out. I would rather not use the butterfly so I can turn the speed up to 8 or so. We like a really smooth mash.