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Ingredients 500g Water 300g Sweet potato, peeled and cut into pieces (approx. 3 cm) 300g Potato, peeled and cut into pieces (approx. 3 cm) 30g Butter, i used my Cafe de Paris Butter 30g Thickened Cream 1 teaspoon Salt pinch of Pepper Method Place water into mixing bowl. Insert simmering basket, weigh sweet potato and potato into it, then cook for 17 min/Varoma/speed 2, until completely soft. Carefully remove simmering basket with aid of spatula and set aside to drain. Discard cooking liquid. Place butter and cooked potato into mixing bowl and blend 10 sec/speed 5. Insert butterfly whisk. Add cream, salt and pepper, then whip for 30 sec/speed 4 or until smooth and silky. Remove butterfly whisk. 
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Ingredients 1000 g floury potatoes, peeled, sliced (5 mm, see tip) 1 tsp fine sea salt 350 g milk 30 g unsalted butter, diced Method Insert butterfly whisk. Place potatoes, salt and milk in mixing bowl then, without measuring cup, cook 30-35 min/95°C/speed 1 until cooked. Add butter and insert measuring cup then mash 30 sec/speed 3. Remove butterfly whisk and serve hot. From the cookidoo recipe https://cookidoo.com.au/recipes/recipe/en-AU/r151846  |
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