For preparation of natural mash, fresh tubers (cv. Kennebec) were selected. Tubers were
manually washed, peeled and diced. Mash was prepared from 395 g of potatoes, 150 ml of
milk, 100 ml of water and 5 g salt using a Thermomix TM 21. Ingredients were cooked (20
min/100 °C), and the liquid evaporated was determined by weighing the ingredients before
and after boiling. This was compensated by addition of boiling water, and the ingredients
were again cooked (5 min/100 °C). Finally, the mash was triturated for 40 s and the product
homogenised through a stainless steel sieve (diameter 1.5-mm).
For preparation of natural mash, fresh tubers (cv. Kennebec) were selected. Tubers weremanually washed, peeled and diced. Mash was prepared from 395 g of potatoes, 150 ml ofmilk, 100 ml of water and 5 g salt using a Thermomix TM 21. Ingredients were cooked (20min/100 °C), and the liquid evaporated was determined by weighing the ingredients beforeand after boiling. This was compensated by addition of boiling water, and the ingredientswere again cooked (5 min/100 °C). Finally, the mash was triturated for 40 s and the producthomogenised through a stainless steel sieve (diameter 1.5-mm).
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