Sous Vide Mashed Potatoes
If your main ingredient is being cooked sous vide, you just might want to make your mashed potatoes the same way. Creamy, delicious and so easy to make.
Ingredients
- 2 pounds Yukon Gold potatoes
- 4 oz. unsalted butter
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 1/2 tsp. Diamond kosher salt
- freshly ground pepper to taste
Instructions
- 1
Preheat water bath to 194° F.
- 2
Peel and dice potatoes into 1" pieces.
- 3
Place all ingredients in a large Ziplock bag and use the water displacement method to remove air and seal. Then it's into the water bath for 45 to 60 minutes. Carefully do a quick squeeze test to confirm potatoes are soft and cooked through.
- 4
Transfer the potatoes and liquid to a bowl and mash.
- 5
OR for pureed potatoes with no lumps: Drain the liquid into a warm bowl, then pass the cooked potatoes through a potato ricer or food mill in with the liquid. Stir to combine.
- 6
Taste for seasoning and serve warm.
Cook it from the original
This recipe comes from saltpepperskillet.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on saltpepperskillet.com