Sous Vide Mashed Potatoes

Ingredients

• 3 lbs Russet potatoes, peeled and cut Into 1/2″ slices
• 5 cloves garlic, peeled
• 2 tsp salt
• 1 cup whole milk, warmed
• 1 cup heavy cream, warmed
• 8 oz butter
• Finishing: Extra butter, salt, pepper to taste

Directions

1. Pre-heat the sous vide to 194°F.
2. Add the potatoes, garlic, salt, and warmed milk and heavy cream to a vacuum or gallon ziplock bag.
3. Transfer the sealed bag to the water bath and cook for 90 minutes, until the potatoes are soft throughout.
4. Use tongs to remove the bag of potatoes from the hot bath.
5. Place a large strainer over a bowl and drain the potatoes. Do not discard the remaining liquid.
6. Mash potatoes and garlic with a ricer, adding 1/2 cup or liquid or so during the process to reach the desired texture.
7. Add butter to the hot mashed potatoes, and extra salt and pepper to taste.

Note

• The whole milk and heavy cream need to be slightly warmed before adding to the bag and water bath. Cold milk and cream will curdle when they hit the hot bath.