Sous Vide Mashed Potatoes with Garlic and Rosemary

• Vegetarian
• Gluten free

• Produce

  • 5 cloves Garlic
  • 3 sprigs Rosemary
  • 2 lbs Russet potatoes

• Baking & Spices

  • 2 tsp Kosher salt

• Dairy

  • 8 oz Butter, unsalted
  • 1 cup Whole milk

Found on lickmyspoon.com

Description

Ingredients

• 2 pounds Russet potatoes
• 5 cloves garlic
• 3 sprigs rosemary
• 8 oz unsalted butter
• 1 cup whole milk
• 2 teaspoons kosher salt

Directions

• 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.