Mashed potatoes in a multicooker Bork U700

[Multi cook 20 minutes 105C]

Mashed potatoes in a multicooker Bork U700

Category: Vegetable dishes

Ingredients
Potatoes	5-6 medium pieces
Water	To cover the potatoes
Hot milk	Optional
Butter and salt	Taste

Cooking method

• Peel the potatoes, cut into quarters lengthwise. Place in a bowl.
• 
• pour water to coat the potatoes. You can add a little salt.
• 
• Close the lid, start the program Multi cook 20 minutes 105C... At the end of the program, the potatoes are ready:
• 
• Drain the water, mash the potatoes, add butter to taste, if you wish, you can add hot milk or a dietary alternative - potato broth, and bring to the desired consistency.
• Serve while still hot, bon appetit!

The dish is designed for

3-4 servings

Time for preparing:

20 minutes

Cooking program:

Multi-cook 105С 20 minutes

National cuisine

Home

Note

I decided to add this simple recipe, since many new owners of this wonderful CF often have questions about how to prepare the simplest dishes and side dishes. At this temperature, potatoes are cooked quickly, do not lose color and do not acquire the specific melted-baked taste that often occurs in potatoes when boiled under pressure.

Lizonka, of course, also needs such simple recipes, as I remember the first time I cooked in it, I don’t know which side to approach her (and even now I still have to study and learn) Thank you very much again for your help in making the right choice

Oh, how did I miss this Temko? I completely agree with Tatiana. I am also in favor of uploading even the simplest recipes to make it easier for novice CF users to navigate the programs and capabilities of our CF. If such little things came across to me more often a year and a half ago, when my cartoon just appeared with me, it would greatly facilitate my life. Thank you Liz!

Len, thank you for your kind words
For a long time I did not cook potatoes in SV because of the baked aftertaste that always appeared. And here you can adjust the temperature, and therefore everything turns out quickly and perfectly!

Lovely girls!
Today it was necessary to urgently bungle mashed potatoes.
Naturally, the first thing to do with your own "bread maker" for advice.
Well, when I saw the recipe from Fairy-Wei, I did not hesitate for a second, as my mentor taught.
20 minutes, 105 degrees ...
I open it - the potatoes are almost raw.
I had to turn it on for another 15 minutes.
Liza! I have no doubt that 105 is the ideal temperature.
But check the cooking time.

[Bozin]

Bozin,
Dima, I don't even know what to say ... I always cook like that, well, no more than 25 minutes. Maybe potatoes of some kind of another (not for cooking?) Or very coarsely cut. The photo shows how I was cut. I deliberately did not grind, although for mashed potatoes I usually cut as necessary.
Here either add the temperature (by 5 degrees) or time 5 minutes ...
Although again I repeat that it is difficult to judge, I always cook this way, everything is usually ready and even more than ready. But I only buy potatoes for cooking, which itself boils easily and well. Maybe this is the case.

Dim, and according to this recipe, it turned out great for me, it depends on the type of potatoes, it happens that you cook for an hour, but it's not enough for her

This is how we, as our parents, will not come to visit, so they get some potatoes from somewhere, which are cooked for an hour and are all raw, they probably buy this on purpose so that we can sit with them longer

Yulia, they probably really want you to stay with them a little longer :) Girls will not believe me, a couple of years ago, I got potatoes, which floated up during cooking, like dumplings .... And what was that ???

Well, what usually pops up? That was it!

Well that's for sure ....

Thank you all for your answers and advice.

Here's what the public has to say about the recipe I dug up on the internet:
We put the potatoes in a bowl, pour two glasses of water, put on a multi-cook 105 degrees and 10 minutes.
As far as I understand, this is an analogue of cooking in a double boiler.
Interesting to try.

Dima, what is it for? For our time is not enough, nothing will be ready, it looks more like a recipe for 1054, but there is a different countdown.

Yes, Lisa. So I also thought about time.
In 1054, time refers to an abstract cooking time, which does not include heating and steam release.
As a result, 10 minutes turn into real 20-30 minutes.
But I was not asking for an opinion about that.
I was more interested in the proposed amount of water.
If we fill potatoes with water, then it is suggested to pour very little of it in order to get the effect of a double boiler.
Here's what's interesting.
My guess is that with this implementation, the card will taste like baked rather than boiled.
Is it logical?

No, it seems to me that the baked taste does not appear from a small amount of water and the effect of a double boiler, but from the cooking temperature and excess pressure. I cooked with different amounts of water, and it seemed to me that the temperature was decisive. Although in Shteba I cook potatoes at high pressure, and no baked taste appears.
Oh, I just thought that our MV bowl is thick, induction, completely heated to the very edges, that is, it creates the effect of a furnace at an elevated temperature. And in Shtebe, a stainless steel bowl, and only the bottom is heated there, so there is no such effect.

Here's what I haven't tried yet in my new Redmond cartoon with read for sky, let's see how I do it. I have a Teflon surface

Asitas, and how did you get the baked taste in your multicooker?