This Thermomix Mashed Potato recipe is super easy and results in a delicious, buttery, creamy mashed potato.
Fluffy yet creamy, buttery and delicious. This mashed potato is one of my go-to side dishes that I know everyone will eat.
It's so incredibly versatile. Serve it alongside Roast Pork, steamed fish and sausages, on top of Cottage Pie, with stews and casseroles, BBQ ribs, steak pie and more.
And it's so easy to make!
The hardest part is trying not to eat it all directly out of the Thermomix bowl before you even serve it!
Jump to:
Why you'll love this recipe
- It's the perfect accompaniment to a wide variety of dishes.
- Everyone in the family will love it.
- It's quick and easy to make.
- You make it entirely in the Thermomix bowl.
Ingredients
Exact quantities can be found in the recipe card at the bottom of the post.
- Potatoes - fluffy, all-purpose potatoes are fine. Popular varieties include Russets, Sebago, Maris Pipers and Yukon Gold.
- Milk - I use full-fat milk. For an even creamier, more decadent version you could substitute with cream.
- Butter - I use salted butter.
- Salt & Pepper
How to Make Mashed Potato in the Thermomix
This recipe is super simple and hands-off.
Start by peeling and chopping the potatoes into 2cm cubes. Try to make the sizes of potato pieces as equal as possible to ensure even cooking.
Top Tip - depending on the type of potatoes you are using, for a more rustic mashed potato you can keep the skins on.
Place them into the Thermomix bowl and add the milk and salt.
Now cook for 20 minutes / 100 degrees / speed 1.
At the end of this time, check that they are fully cooked. They should be very tender and falling apart.
Top Tip: Do not try to mash under-cooked potatoes as they will end up gluey.
Next insert the butterfly and add butter the butter. Season with pepper and mash for 5 seconds / speed 3.
Check to see if they are properly mashed. If not, repeat for a further 5 seconds.
Top Tip: Do not over-mash, as the potatoes will end up gluey.
Serve with some additional butter on top and maybe a sprinkling of chopped parsley or chives.
Top Tips for Making Perfect Mash Potato
- Make sure you use a potato that is suitable for mashing - a fluffy, starchy all-rounder is fine. Popular varieties include Russets, Sebago, Maris Pipers and Yukon Gold.
- Cut the potatoes into even size pieces.
- Make sure the potatoes are properly cooked before mashing. Trying to mash undercooked potatoes can make the mash gluey.
- Don't over-mash the potatoes. This will also make them gluey. Never mash for more than 20 seconds.
Things to add to mashed potato
This mashed potato is delicious as it is. However, if you're looking to jazz it up a bit, I recommend the following additions:
- Cheese - because everyone loves cheesy mash! Add grated cheese right before mashing.
- Garlic butter - substitute the regular butter with my Thermomix Garlic Butter. Alternatively, saute some mashed garlic in butter and add prior to mashing.
- Finely chopped green onions or chives.
- Bacon Bits
- Sour cream - adds a bit of tang to the mash.
- Mustard - add a spoonful of wholegrain mustard prior to mashing.
You may also like these recipes
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @mamalovestocookblog and follow along on Pinterest and Facebook! Enjoy!!!
Thermomix Mashed Potato
Ingredients
- 750 g potatoes
- 200 g milk
- ½ teaspoon salt
- 40 g butter
- pepper to taste
Instructions
- Peel and chop the potatoes into 2cm squares. Try to ensure they are cut into equally sized pieces to ensure even cooking.
- Place the potatoes into the Thermomix bowl.
- Add the milk and salt. Cook for 20 minutes / 100 degrees / speed 1.
- At the end of the cooking time, check the potatoes. They should be very tender and falling apart.
- Insert the butterfly.
- Add the butter. Mash for 5 seconds / speed 3.
- Check the potatoes. Repeat for 5 seconds / speed 3, if necessary.
- Serve with some extra butter on top and a sprinkle of chopped parsley or chives.
Notes
- Make sure you use a potato that is suitable for mashing - a fluffy, starchy all-rounder is fine. Popular varieties include Russets, Sebago, Maris Pipers and Yukon Gold.
- Cut the potatoes into even size pieces.
- Make sure the potatoes are properly cooked before mashing. Trying to mash undercooked potatoes can make the mash gluey.
- Don't over-mash the potatoes. This will also make them gluey. Never mash for more than 20 seconds.
How do you insert the butterfly when potatoes are so hot please?