Sous Vide Mashed Potatoes with Garlic and Herbs

Sous Vide Mashed Potatoes with Garlic and Herbs

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 3 large (about 2 pounds) russet potatoes, halved and sliced into 1/8-inch thickness
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter, cut in small cubes
  • 5 cloves garlic, peeled and smashed
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • 3/4 cup whole milk, heated
  • Salt and ground white pepper

Directions

  1. Select sous vide mode and set temperature to 194°F and time for 3 hours.
  2. In a large bowl, toss potato slices with salt. Drain well. 
  3. Add the potatoes, butter, garlic and herbs to a sous vide-safe bag. Vacuum tightly and seal.
  4. When water reaches set temperature, add potatoes to the water bath and press start.
  5. When cooking time has ended, remove bags from water bath and open. 
  6. Using a strainer, drain the liquid from the potatoes into a small bowl and reserve. Discard the herbs. 
  7. Using a potato ricer or food mill, press potatoes and garlic into a large bowl. Add heated milk to the reserved cooking liquid. Gently whisk liquid into the mashed potatoes. Season to taste and serve immediately.

Serves: 4-6

Test Kitchen Tip: To serve a crowd, double the recipe and sous vide 2 bags of potatoes.

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