Maggi Instant Natural Mashed Potato 2kg

Preparation Directions

For hot preparation: (please refer existing mash illustrations as a guide)

For a richer taste, add butter, cream and season as desired after step 3.

1. Pour boiling water into a bowl. (Illustration of bowl with boiling water being poured into it, show steam for boiling water in bowl use a larger jug vs milk)

2. Add cold milk to bowl. (Illustration of same bowl with milk being poured into it, use a smaller jug vs water)

3. Whisk MAGGI Natural Mashed Potato into the liquid until thick and creamy. (Illustration of bowl with whisk stirring mash)

4. Allow to stand for 5 minutes then whisk again to ensure texture is smooth. (Illustration of bowl with mash include 5 minutes) 

For cold preparation:

For richer taste, add melted butter, cream and season as desired after step 2. 

1. Pour cold water and milk into a bowl. (Illustration of bowl with water and milk being poured into it, use a larger jug vs milk)

2. Gently whisk MAGGI Natural Mashed Potato into the liquid until thick and creamy. (Illustration of bowl with whisk stirring mash)

3. Allow to stand for 10 minutes. (Illustration of bowl with mash include 10 minutes).

4. Heat mash to a minimum of 70°C, whisk again to ensure texture is smooth. (Illustration of microwave with mash in bowl include min temperature of 70°C)

Preparation Hint & Tips

For Hot Preparation

• Before adding the mash, the ideal temperature of the liquid should be 80°C.
• Dry mash should be added to the liquid, not the other way round.
• Once reconstituted, allow to stand a minimum of 5 minutes then whisk for a smooth result.
• More liquid can be added after standing (Step 4), to adjust consistency if required.
• Gently whisk, do not overbeat.
• Bain-Marie stable for up to 2 hours.

For Cold Rreparation

• Once liquid is added, allow to stand for a minimum of 10 minutes then whisk for a smooth result.
• Add melted butter if desired.
• To reheat, use a microwave. 
• Mash should be heated within 1-2 hours after preparation.