I have been so hesitant to share a “mashed potato” recipe because it seems to be one of the biggest hit and miss recipes all over the thermomix community. So after some extensive testing in our house and in many others here is my thermomix potato garlic mash.
Now what do you do with the leftovers?
- Popped a handful of shredded cheese or shredded onion in and then mixed and then spread the mash over a lined lamington tray and popped into the freezer – once frozen take out and cut into large squares for reheating on the BBQ (gets a nice crispy crust) for when you want to not cook at all 😀
- Make some potato croquettes
- Enjoy a mashed potato sandwich with some leg ham
What are some of the ways that you have used your leftovers?
Potato Garlic Mash - ThermoFun
Ingredients
- 2 garlic cloves, peeled
- 160g milk
- 1000g potato, 2cm cubed OR 600g potato and 400g sweet potato, cubed
- 50g butter, cubed
- 1 tsp salt
- grinds of black pepper, to taste
Instructions
- Place garlic into TM bowl and chop 3 sec / speed 8.
- Add milk and potato and cook 18 mins / 100°C / speed 2.
- Add butter, salt and pepper and mash 20 sec / speed 4.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
I love the idea for freezing. I have lots of potatoes that need using at the moment and there are only two of us so I will get lots for the freezer if I make this quantity. Looking forward to trying the barbecue slices. Thanks.
My pleasure Judy 😀
I’m so delighted to find this recipe – my mashed spuds weren’t turning out properly for me. Thanks so much. On weekends, if I have leftover mash, I make potato cakes for brunch …delicious ….
Ingredients
450 g cooked potatoes
25 g butter (melted)
3 tblsp flour
1 tsp salt
40 g butter (for frying)
Method
To the mashed potatoes, stir in the flour, salt and pepper.
Turn the mixture onto a floured surface and press it out with your hands until it is a circle about 1cm/half inch thick, use the rim of
a glass to cut the mixture into rounds, about 7cm across..
Melt the butter in a large saucepan over a moderate heat and, when the foam subsides, fry the potato cakes for about 3 minutes on each side, or until they are golden.
Lift them out with a spatula and drain on kitchen paper.
Pile them up on a warm serving plate – enjoy them!!
oh YUM Trish – your potato cakes sound delicious! I can’t wait to try them! Thank you for sharing with us. 🙂
This was the absolute best!!! Turned out perfectly 😉 thank you for sharing!!!
Thank you Tanya! 🙂
This is the best thermo mash yet.
Just a question though, If I want to halve the potatoes do I halve the amount of milk and butter also?
Hi Louise, I’ve not tested it making half a batch and as it uses minimal amount of liquid/milk in the full recipe I am hesitant to answer with a guess. If you do try I’d love to hear how you went. Perhaps try with two thirds of the milk and butter – but I am guessing!
Yum, these mashed potatoes are just the best. Thanks Leonie.
Great to hear Donna! Thank you! 🙂
Unfortunately Mr 14 didn’t like this one. He has only started eating mashed potato in the last year, and this was just a bit different flavour for him.
I liked it, but next time I will halve the quantity as it makes heaps.
I also doubled the butter quantity and added a bit more milk as I like my mash very creamy and rich tasting.
Shame about Master 14 Darra. 🙁 I wonder if it was the garlic in it that may have been too much for him? Yes good idea halving it if you are only cooking it for the two of you.
Probably a bit late to reply but in response to halving the potatoes do you half the milk and butter- NO! Goes gluey. Whatever amount of potatoes I use I always use the full amount of everything else. My husband worked this out and have not had gluey mash potatoes since. 😀😀