[untested] Sous Vide Mashed Potatoes
Mashed potatoes receive a much-needed upgrade with this sous vide variation. Rather than boiling potatoes in water, this recipe calls for butter and milk, making the flavor rich and intense. A few cloves of smashed garlic and sprigs of rosemary infuse the potatoes as they’re cooking. At about 25% butter, these mashed potatoes are not an everyday kind of recipe, but perfect for special occasions, like Thanksgiving (when calories don’t count)!
| Yields | Prep Time | Total Time |
|---|---|---|
| 6 | 25 Minutes | 1 Hour 30 Minutes |
Ingredients
2 pounds Russet potatoes
5 cloves garlic
8 ounces unsalted butter
1 cup whole milk
3 sprigs rosemary, plus more for serving
Kosher salt and white pepper
Directions
Set the Anova Sous Vide Precision Cooker to 194ºF (90ºC).
Rinse and peel the potatoes. Slice into 1/8-inch-thick rounds.
Smash and peel the garlic cloves.
Combine the potatoes, garlic, butter, milk, rosemary, and 2 teaspoons salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 1/2 hours.
When the timer goes off, remove the bag from the water bath. Pour the entire contents of the bag through a strainer set in a medium bowl. Discard the rosemary.
Transfer the potatoes to a large bowl and mash using a potato masher, rice, or food mill. To get a super smooth texture, pass the mashed potatoes through a tamis, chinois, or sieve. (Do NOT use a food processor, electric mixer, or blender – due to the starch in the potatoes, if you over mix the potatoes you’ll end up with a gluey texture.)
Gently stir the strained melted butter and milk into the mashed potatoes. Season to taste with salt and white pepper. Garnish with additional fresh rosemary. Serve.