- Place the potatoes, salt and milk in the mixing jar to cook until the potatoes tender, soft and falling apart.
Settings: Timer: 30 Minutes / Speed: 1 / Temperature: 95°C

- Place the simmering basket on the lid cover to reduce splatters.

Tips:
For best results, use a floury potato such as Red Pontiac or Royal Blue.
Depending on the variety of potatoes used, it may be necessary to extend cooking time by up to 5 minutes.

- Install butterfly whisk,
- Add the butter and mix.

Settings: Timer: 30 Seconds / Speed 3

Tips:
You can mash without the butterfly. To add butterfly simply move potatoes to side of jar to insert securely

- Serve with some extra melted butter on top. You can store mashed potatoes in the fridge for up to 3 days.

Tips:
For smaller quantities, simply reduce the amount of potatoes and the liquid proportionately
If reducing quantity, reduce the cooking time by approx 5 minutes

- Tiny lumps: Try and cut them as evenly as possible.
- Gluey: This is due to over mixing. Recommend not mixing beyond 30 seconds with the butterfly.