Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: maddy on June 22, 2010, 11:40:57 am
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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.
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OOooo! :o 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?? :-\
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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 ???
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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.
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Sorry Merrilyn......have done it that way ;)
Maybe the family are just used to having lumps! ;D
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:D 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 :D
I'm off to give it a try.
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:DThat is a challenge!! Yeah just don't do it as long - a couple seconds??
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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.
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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! ;D. Basic rule when using butterfly - NEVER above speed 4.
Happy mashing.
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Merrilyn, yours must be quite crunchy with the bits of the shattered butterfly spinning at speed 9! ;D. 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!!
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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.
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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 ;D. I add a little grated cheddar at the end too.
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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.
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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 :D :D :D
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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.
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One idea, when I look at my "mash" using the EDC cookbook recipe (without the cheese), just before the butterfly stage (after a full 25 mins), looks like lumpy mash. So maybe using it at this stage would work? or maybe just briefly turn up the dial before removing it to mix it through a little more.
Personally I quite liked the creamy smooth texture of the EDC one, but it still in my mind is more creamed potato than mash. I think the point before the butterfly reminds me of mash.
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The lot that I jsut made then also I left the skin on. These did not come up quite as smooth as normal, but really really tasty (in our opinion)
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I think part of it is coz the water is left in and used to mash? I find the TMX mash is like using the slender blender. I prefer boiling/steaming, add butter and milk and then use beater to mash.
Love my thermomix but some things I prefer the old "harder" way :)
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I dont use any water - only use milk
But yes there are some things that just work better the "old" way
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i had perfected using the tmx to make slightly lumpy potatoes, but hadn't made them in so long i can't remember how! i really should have written it down...
we also don't like perfectly amooth fluffy mash
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I like to use Nico's mash recipe. But we like the smooth. The idea Jules suggested sounds good, maybe give that a go:)
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I like to use Nico's mash recipe.
Actually......tried the Nico way tonight (I don't give up easily ;))......and was much happier with the results!
I did mince 2 garlic cloves into bowl before proceeding, so I am happy to do it this way now ;D
The garlic mash was lovely with the veal saltimbocca, broccoli, pinenuts and creamy sage sauce.
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_2154.jpg)
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I must have missed Nico's mashed potatoes and I can't find it in a search, could someone please point me in the right direction. :)
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I like to use Nico's mash recipe.
Actually......tried the Nico way tonight (I don't give up easily ;))......and was much happier with the results!
I did mince 2 garlic cloves into bowl before proceeding, so I am happy to do it this way now ;D
The garlic mash was lovely with the veal saltimbocca, broccoli, pinenuts and creamy sage sauce.
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_2154.jpg)
Yay :) glad you liked it Maddy!
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Hi Julie.....the recipe is in the "Entertaining with Nico" booklet.
Nico's mashed potatoes
1 kg royal blue potatoes, peeled and cubed
200-250g water
20g Evoo or 20-40g butter
salt and pepper to taste.
Insert Butterfly.
Place potatoes in bowl and add water.
Cook for 15-20 minutes, varoma temp., speed 1, until potatoes have softened and start to break apart.
Season with salt and pepper, and add 20g oil (or butter).
Mash on speed 3-4 for 30 seconds until smooth consistency is achieved.
(I minced 2 garlic cloves into jug, used the potatoes I had on hand, used 250g water,cooked for 20 minutes, and added 20g butter, and mashed on speed 3)
P.S......after dishing out, put boiling water into jug and sit while your eating. Makes cleaning jug easier.
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Thankyou for doing that Maddy.
So the water is absorbed by the potatoes, interesting. I've always done my potatoes in the steamer basket with the water underneath, then when cooked, pour out the water, add milk and butter to the hot bowl, drop the cooked potatoes on top then mix on speed 3 or 4 only until all mixed together. The secret is getting most of the lumps out without the potatoes being 'whipped'. Because I never seem to have exactly the same amount of potatoes every time, I can't say exactly how long to program for ??? :D
I will try Nico's version though. ;D
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Funny how, whenever I cook the potatoes in the bowl as per this method of Nico's which I have tried, I always get a brown cooked on spot on the base which is hard to clean. Others obviously don't have this problem. Strictly basket cooking for me and I just watch them carefully so they don't end up too smooth, adding just a little bit of milk to start with and checking along the way. As you say, JulieO there are always varying amounts in the basket therefore times vary for the mashing too.
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The first thing I made was mash and I did the basket method and then milk and butter, no water, (same as when I do them in a pot) and had a great consistency, still like mash not packet stuff.
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I make mashed sweet potato. there is only 2 of us, 500g sweet potato, 125g milk, 15g butter, 100 deg speed 1 for 25 mins. add butterfly and speed 4 for 30 seconds....... YUMMMMMMMMMMY. soo smooth and sweet and did i mention YUMMY!!!!!!!!!!!
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Hi forbesy, noticed this was your first posting. Welcome to the forum - I haven't done sweet potato mash, must try it. Thanks for that.
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Welcome forbesy - I love mashing them with some orange juice, grated rind and a little brown sugar. Yum
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Welcome forbesy. I love mashed sweet potato. I must try your way Thermomixer, it sounds nice.
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Welcome forbesy. I love mashed sweet potato. I must try your way Thermomixer, it sounds nice.
Sounds good and easy. Thanks.
Gretch