Sous Vide Potatoes Recipes

SOUS VIDE MASHED POTATOES

This recipe for basic mashed potatoes uses your sous vide immersion cooker. While it does take longer than traditional boiled potatoes, the potato flavor is much more concentrated because you aren't boiling away the flavor in water. The added flavor is well worth the time, plus you free up space on the stove for other things!

Provided by France C

Time 1h45m

Yield 4

Number Of Ingredients 5

Sous Vide Mashed Potatoes image

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.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 31.9 g, Cholesterol 80.6 mg, Fat 30.7 g, Fiber 3.7 g, Protein 5.2 g, SaturatedFat 19.3 g, Sodium 196.2 mg, Sugar 1.4 g

Ingredients

1 ½ pounds russet potatoes
½ cup cold salted butter, cubed
½ cup half-and-half, or as needed
⅓ cup sour cream
salt and freshly ground black pepper to taste

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Preheat the Sous Vide Machine: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 190ºF/88ºC.
In a large bowl, mix the potato cubes with 1/2 tablespoon olive oil, garlic powder, thyme leaves, oregano, salt, and pepper. Toss until they are evenly coated.
Vacuum-seal the Bag: Add the seasoned potatoes into a zip-lock bag and arrange in a single layer. I also added the sous vide weight to help weigh down the bag so that it won’t float in the water bath. (Make sure to arrange in one layer. If your bag is not large enough, use multiple bags).

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