Nie wieder Kleister! Das perfekte Kartoffelpüree im TM7 | Thermomix® Kochrezept

Forget sticky "window putty"! In this video, Hannes shows you how to use the TM7's open cooking technique and a few tricks to create mashed potatoes that taste like they came from a fine restaurant. Not all potatoes are created equal: The starch content changes with storage time and directly affects the consistency of your mash. New potatoes (June to July) have little starch and absorb very little liquid. With these, you should add milk very sparingly. Stored potatoes, on the other hand, absorb much more liquid due to their high starch content. Therefore, you should add the milk gradually until the desired creaminess is achieved. New potatoes, on the other hand, absorb much more liquid due to their high starch content. Here you can find the recipe on our recipe portal Cookidoo®: https://go.vorwerk.de/kartoffelpüree *INGREDIENTS* 1000 g floury potatoes, cut into 3 cm chunks 10–15 g salt 900 g water 100–125 g milk 40 g butter, cut into pieces *PREPARATION* 1. Place the potatoes, salt, and water in the mixing bowl and cook for 15 min./100°C/reverse/speed 1, then cook uncovered for 15 min./100°C with the lid on. Drain the cooked potatoes through a sieve. 2. Insert the stirring attachment, add the cooked potatoes, and cook uncovered for 4 min./95°C. 3. Add the milk and butter, mix for 10 sec./speed 4, remove the stirring attachment, transfer the mashed potatoes to a serving dish, and serve. Here you can find information about the Thermomix TM7: https://go.vorwerk.de/Der_neue_Thermo... Try Cookidoo® now with over 10,000 recipes: https://fal.cn/YT_cookidoo_abo_entdecken