This Thermomix Mashed Potato is the creamiest, fluffiest mash you'll ever make.
Just 4 ingredients and one bowl - no draining, no hand-mashing. Perfect alongside my Panko Chicken Schnitzel or Slow Cooker Beef Stroganoff.
A Quick Look At The Recipe
🥔 Recipe: Thermomix Mashed Potato
⏰ Ready In: 30 minutes
🍽️ Serves: 8
🔥 Calories: 64 per serve
🧈 Main Ingredients: potatoes, milk, butter
🌱 Dietary Info: Vegetarian • Gluten-free • Thermomix only
💛 Why You'll Love It: no draining, no hand-mashing, and genuinely the creamiest mash you'll make
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Once you've made mashed potato in the Thermomix, you genuinely won't go back to the stovetop version - no big pot to drain, no arm workout with a masher. It's the side I make most with a Beef Rissoles or Chicken Rissoles dinner.
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Why You're Going To Love This Recipe
- No draining, no hand-mashing - the Thermomix does all the work
- Just 4 ingredients and one bowl to wash up
- Genuinely creamy and fluffy, not gluey
- The perfect side for almost any dinner
Mashed Potato Ingredients
Only 4 ingredients, but the potato you choose actually matters:
- Potatoes - stick to a high-starch, floury variety like Desiree, Sebago, Dutch Cream or Coliban. Waxy potatoes (like new potatoes) hold their shape and won't mash up light and fluffy.
- Milk - full cream milk gives a lovely result, but swap in cream instead (or half and half) if you want it even richer.
- White pepper - use white instead of black pepper if you want to season it without little black specks showing through the mash.
Variations
- Cheesy mash: stir through a handful of grated parmesan or cheddar once the butter's mixed in.
- Garlic mash: add a peeled garlic clove or two in with the potatoes before cooking.
- Bacon and chive: stir through crispy bacon bits and chopped chives just before serving.
- Extra creamy: use cream instead of milk, or stir a spoonful of sour cream through at the end.
How To Make Mashed Potato In A Thermomix
- Step 1: Add the potatoes. Peel and chop the potatoes into even-sized chunks and place them in the Thermomix bowl with the milk.
- Step 2: Cook. Cook for 25 minutes, 100°C, Speed 1, MC on. Check the potatoes are completely tender with a skewer - if not, cook for a few minutes longer.
- Step 3: Add the butter and season. Add the butter, salt and pepper.
- Step 4: Mash. Mix for 5 seconds, Speed 3. Scrape down the sides and mix for a further 5 seconds, Speed 3 - don't be tempted to keep going, or it'll turn gluey.
Recipe Tips
- Cut the potatoes into even-sized chunks so they all cook through at the same rate.
- Make sure the potatoes are completely tender before mashing - trying to mash undercooked potatoes will leave you with lumps no amount of mixing will fix.
- Stick to 5-10 seconds on Speed 3, total. Over-mixing releases too much starch and turns the mash gluey instead of fluffy.
- Storage: keep in an airtight container in the fridge for up to 3 days.
- Freezing: freeze in an airtight container for up to 2 months. Thaw in the fridge overnight, then reheat gently on the stove or in the microwave, stirring through a splash of milk to bring back the creaminess.
Thermomix Mashed Potato FAQs
MC stands for measuring cup - it's the small cup that sits in the lid of the Thermomix. Leaving it on while cooking lets steam escape without splashing out.
A high-starch, floury potato - Desiree, Sebago, Dutch Cream or Coliban all work well. Waxy potatoes hold their shape too much and won't give you that light, fluffy texture.
It's almost always over-mixing - mashing releases starch, and too much mixing turns that starch gluey. Stick to short bursts (5 seconds at a time) and stop as soon as it's smooth.
Yes - freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently with a splash of milk stirred through to bring back the creamy texture.
Yes - make it up to 3 days ahead and store in the fridge. Reheat gently on the stove or in the microwave with a splash of extra milk to loosen it back up.
More Comforting Dinner Ideas
If you loved this, here are a few more comforting mains worth serving it alongside.
Thermomix Mashed Potato
Ingredients
- 1000 g potatoes peeled and chopped
- 250 g milk full cream
- 50 g butter
- salt and pepper to taste
Instructions
- Place the peeled and chopped potatoes into the Thermomix bowl.
- Add the milk to the bowl.
- Cook for 25 minutes, 100 degrees, Speed 1 (with the MC on). At this stage, check the potatoes, they should be very soft. If they're still slightly firm, cook for a few more minutes (the potatoes need to be completely soft to ensure lump-free mashed potato).
- Add the butter, salt and pepper. Mix for 5 seconds, Speed 3. Scrape down the sides of the bowl and mix for a further 5 seconds, Speed 3. Do NOT over-mix or the mashed potatoes will end up 'gluey'.
Notes
- Variety of potatoes - choose a type suitable for mashing, such as sebago, desiree, nicola, pontiac or russet.
- Full cream milk will give a better result than light milk. Alternatively, you can use cream.
- Do NOT overmix the potatoes or they'll end up 'gluey'.
- The cooking time will depend on the type of potatoes used and the size of the chunks of chopped potatoes.
- Add chopped chives, herbs or parmesan cheese (optional).
- Store in the fridge for up to 3 days.
- Freeze for up to 3 months.
- Reheat from frozen or defrosted.
Joe says
What is the mc on?
Lucy says
MC refers to the measuring cup