Sous Vide Mashed Potatoes With Garlic And Rosemary Recipes

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 195 degrees F (91 degrees C) according to manufacturer's instructions.
• Peel potatoes and cut into cubes, no bigger than 3/4 inch. Place potatoes in a single layer inside a large vacuum bag, along with cubed butter, 1/2 cup half-and-half, and sour cream. Ensure potatoes are spread out as much as possible. Seal the bag using a vacuum sealer, stopping the sealer early so liquid doesn't escape from the bag.
• Place bag into the water and set timer for 90 minutes. Some air may remain in the bag, and you will need to weigh the bag down with a heavy object to ensure bag is fully submerged. After 45 minutes, remove bag and redistribute potatoes evenly in bag, if needed.
• When timer is up, cut bag open and dump contents into a large bowl. Season with salt and pepper and mash potatoes. Add in additional half-and-half, if needed.

Steps:

• Set your sous vide to 194 F / 90 C. 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 zip 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.