Sous Vide Mashed Potatoes with Garlic and Rosemary
Equipment
- Sieve
- Large Bowl
- Potato Ricer or Food Mill
- Whisk
- Sous Vide Immersion Circulator
- Cooking Container
Ingredients
- 2 lbs Russet potatoes
- 5 cloves garlic
- 3 sprigs rosemary
- 8 oz unsalted butter
- 1 cup whole milk
- 2 tsp Kosher salt
Instructions
- Set your sous vide to 194°F.
- Rinse and peel the potatoes. Thinly slice them into 1/8 inch pieces.
- Smash and peel the garlic cloves.
- Seal the potatoes, garlic, rosemary, butter, milk, and salt into a Ziploc or vacuum seal bag (I set my vacuum sealer to 25 seconds) and cook until the potatoes are tender (about 1.5 hours).
- Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary.
- Empty the potatoes into a large bowl and mash them. If you have a potato ricer or food mill, now’s a great time to use it. If you want a really over-the-top, super smooth texture, pass the mashed potatoes through a tamis, chinois, or sieve, using a plastic bench scraper. Whatever you do, 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 whisk the melted butter and milk (reserved from before) back into the mashed potatoes to get a smooth and creamy texture.
