Thermomix® mashed potatoes take 35 minutes and make 4 servings. 700 g of floury potatoes are cooked DIRECTLY in 230 g milk plus 50 g cream plus 30 g butter (no cooking water!). The starch and flavours stay entirely in the sauce instead of going down the drain.
We make this with almost every main course that needs a hearty side. One serving (about 250 g) has 260 kcal. Compared to instant mash from a packet, the homemade version has far more flavour and no stabilisers.
Thermomix® Mashed Potatoes
Ingredients 0 / 5 ✓
- 700 grams potatoes floury variety
- 280 grams milk
- 30 grams butter
- 1 tsp salt
- 1 pinch nutmeg
Instructions 0 / 2
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1
Peel the potatoes, cut into pieces, add to the mixing bowl with the remaining ingredients and cook for 25 min./95 °C/speed 1.
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2
Puree everything for 10 sec./speed 3.5, season with salt and pepper to taste and serve.
Tip: If you want your mashed potatoes to be smoother, simply mash again for another 5 sec./speed 4.
Nutrition per serving
Floury potatoes are non-negotiable
Floury varieties (Adretta, Bintje, Linda) with at least 16 per cent dry matter. These varieties break down during cooking and release plenty of starch, which makes the mash naturally creamy. Waxy varieties (Annabelle, Cilena) stay firm during cooking and produce lumpy, crumbly mash.
No floury potatoes to hand? Mainly waxy also works (with a bit more effort when blending). Waxy potatoes should NEVER be used for mash. The supermarket packaging will say “floury” or “mealy” on the label.
Cooking in milk instead of water: the secret
The classic method: boil potatoes in water, drain, add milk and butter. The problems: water-soluble vitamins, minerals, and flavours all end up in the water. The taste turns flat and the texture watery.
Our Thermomix® trick: cook the potatoes DIRECTLY in milk and cream and butter. All the flavours stay in the finished mash. 230 g milk plus 50 g cream is enough for 700 g potatoes. If you only have milk: 280 g milk without cream. For an extra-rich result: 200 g milk plus 80 g cream.
25 minutes at 95 °C, speed 1: why not 100 °C
95 °C instead of 100 °C stops the milk from foaming up and boiling over. At 100 °C a thick skin often forms on the milk, which ends up as lumps in the finished mash. At 95 °C the milk stays at a gentle simmer.
25 minutes is enough for 1.5 cm potato cubes. For larger pieces (3 cm): 30 to 35 minutes. For smaller cubes (1 cm): 20 minutes. Skewer test: the knife must pass through the potato completely without resistance.
Blending at speed 3.5: no higher
10 seconds at speed 3.5 is the critical limit. Higher speeds or longer times break down the potato starch into stickiness. The mash turns gluey instead of fluffy. With floury potatoes this happens quickly, so blend for the minimum time.
Prefer a slightly chunky, rustic mash? 8 seconds at speed 3 is enough. Want it completely smooth (baby-food consistency)? 12 seconds at speed 4. Beyond 12 seconds and you have wallpaper paste.
Mashed potatoes with garlic, herbs, truffle, or celeriac
Garlic mash: Add 2 garlic cloves at the start to be chopped together with the potatoes. Mediterranean and perfect with meat dishes.
Herb mash: Fold in 1 tbsp of freshly chopped chives or parsley at the end. Adds a fresh note.
Truffle mash (restaurant style): Stir in 1 tsp of truffle oil at the end. Turns an everyday side into a fine-dining dish.
Celeriac mash (Cookidoo): Add 200 g of celeriac alongside the potatoes. It gives an earthy note. Celeriac needs 5 minutes more cooking time, so cook everything together for 30 minutes.
Vegan: Plant-based milk (oat, almond) instead of dairy milk, vegan butter instead of butter, oat cream instead of cream. Oat milk gives the creamiest result.
What to serve with mashed potatoes
Classic pairings: bratwurst, meat patties, beef roulades, schnitzel, sauerbraten, grilled fish, game, mushroom ragout. Also great as a base for shepherd’s pie (topped with a meat sauce and baked). As a side for Sunday family lunch it is a timeless favourite.
Looking for more potato sides? Our potato collection pages have plenty of other classics. Any leftovers can be turned into potato pancakes or rösti the next day.
Keeps for 2 days in the fridge, tricky to freeze
Keeps for 2 days in the fridge in a sealed container. When reheating, add a splash of milk (50 g) because the mash firms up as it stands. Warm over a medium heat while stirring, or in the microwave.
Freezing works only partially: the texture becomes grainy after thawing. Tip: use the reheated mash as a topping for bakes (for example as a mash crust on a gratin), where the changed texture is much less noticeable.
Find more Thermomix® side dishes in our sides collection.
Goes well with: Goulash, meat patties and sauerkraut.
