Mashed potatoes in Thermomix

Mashed potatoes.
Of course, on the stove it is extremely simple ...
But:
1. Throw in the potatoes, fill them with a little water, turn them on for cooking for 20 minutes, forget about them
2. We hear a signal, we come, pour milk there, throw in butter, beat for 20 seconds.
3. Yum-yum Airy potatoes!

Usually: a saucepan, watch while zakepit, crush, mixer cup, mixer.
Here: a bowl of thermomix.

(+): faster and less manual labor.

I have modernized the mashed potatoes recipe
I cook potatoes in milk right away (I didn't really like that it is boiled in water, which does not drain later).
I cook for 100 grams, but when it boils, you need to remove the measuring cup so that it doesn't run away and make no more than half a kilogram of potatoes at a time. This makes a more familiar puree.
And I also tried, as written in the basic recipe, put a pinch of nutmeg

Basic recipe Mashed potatoes from a book like this:
Cook 1 kg of potatoes in pieces + 280 grams of water for 25 min / 100g / sk. 1 (this makes it almost puree).
Add 1.5 tsp. salt, 30 gr. butter, a pinch of nutmeg, 180 grams of milk and stir, helping with a spatula, 15-20 sec / sk. 4

It seemed to me that I felt that the puree on the water.
I decided to cook potatoes in milk right away. I boiled 0.5 kg of potatoes and took half the liquid from the recipe, that is, 230 grams of milk.

But in general, yesterday I made a huge pile of mashed potatoes according to the recipe, as in a book, added nutmeg for the first time and the taste of the fact that the mashed potatoes were half in water disappeared.

I also tried putting in some cheese, which is also very tasty.

Oh, give me a cake recipe, please, if it's delicious! Today I ate homemade muffins, so I also burned so much to bake myself!

And I’m talking about mashed potatoes again ... I’m still looking for how to make mashed potatoes, not a paste. I tested one more technology that brings mashed potatoes from TM closer to the usual "crush".
Soak peeled potatoes in cold water so that excess starch comes out.
Cook 1 kg of potatoes in 280 ml of milk for 25 minutes at 100 * per sk. 1 with the included reverse.
Add another 180 ml of milk, 1.5 tsp. salt and beat on sk 5 also on the reverse for 15 seconds (no more!). Yesterday I whipped 10 - small lumps remained, in the trail. I'll try 12 seconds.

In my opinion, it turns out much tastier than the recipe from the book. Although, a lot depends on the potatoes themselves.
Julia Art, thanks for the recipe for the soup with buckwheat, I just hit the soups. Cooked with barley, yesterday cabbage soup from a red book, the next one will be this Although, of course, a somewhat unusual way of making soup