BJ Brinker’s Home Cooking: Sous Vide Mashed Potatoes

 My family says these have a stronger potato taste than normal mashed potatoes.  If you want it not as stiff just add more milk.  

SOUS VIDE MASHED POTATOES 

(serves 4)

Ingredients:

*2 pounds russet potatoes, peeled, cleaned and chopped into about 1 inch slices or cubes

*1/2 cup warm whole milk

*1/2 cup warm heavy cream 

*2 garlic cloves, peeled and smashed

*1 teaspoon kosher salt 

*1/2 teaspoon ground black or white pepper

*1/2 cup butter (room temperature)

Directions:

~Preheat sous vide water to 194 degrees.

~Place 2 pounds potatoes in a single layer in a vacuum seal bag.

~Add 1/2 cup warm whole milk, 1/2 cup warm heavy cream, 2 chopped garlic cloves.

~Add 1 teaspoon salt and 1 teaspoon pepper.

~Place 1/2 cup butter on top of potatoes.

~Remove air from potatoes and seal.

~Cook for 90 minutes (if the potatoes float place a heavy bowl on top of them).

~Remove from heat.

~Open the bag and drain liquid in a bowl (do not throw away).

~Mash potatoes with a ricer or masher.

~Add liquid a little at a time, mashing as you do to desired creaminess.