Sous-Vide Mashed Potatoes
Ingredients
- 1kg Russet (kruimig/bloemig) potatoes
- 5 cloves of garlic
- 225gr unsalted butter
- 235ml milk
- 3 sprigs of rosemary, plus more for serving
- Seasalt and white pepper
Method
- Set the Anova Sous Vide Precision Cooker to 90ºC.
- Rinse and peel the potatoes. Slice into 3mm-thick rounds.
- Smash and peel the garlic cloves.
- Combine the potatoes, garlic, butter, milk, rosemary, and 2 teaspoons salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 1/2 hours.
- When the timer goes off, remove the bag from the water bath. Pour the entire contents of the bag through a strainer set in a medium bowl. Discard the rosemary.
- Transfer the potatoes to a large bowl and mash using a potato masher, rice, or food mill. To get a super smooth texture, pass the mashed potatoes through a tamis, chinois, or sieve. (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 stir the strained melted butter and milk into the mashed potatoes. Season to taste with salt and white pepper. Garnish with additional fresh rosemary. Serve.