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Sous Vide Mashed Potatoes Recipe: Creamy And Delicious

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Creamy Sous Vide Mashed Potatoes
Creamy Sous Vide Mashed Potatoes from thymeandjoy.com

Description

Sous vide mashed potatoes are the perfect side dish for any meal. This recipe yields smooth, silky potatoes that are easy to make and taste delicious. The sous vide method allows the potatoes to cook evenly and retain their moisture, resulting in a creamy texture that is hard to beat. This recipe is perfect for a holiday meal or any occasion where you want to impress your guests.

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients

  • 2 pounds of Yukon gold potatoes
  • 4 tablespoons of unsalted butter
  • 1/2 cup of heavy cream
  • 4 cloves of garlic, minced
  • Salt and pepper to taste

Equipment

  • Sous vide machine
  • Vacuum sealer
  • Large pot
  • Immersion blender

Method

  1. Preheat the sous vide machine to 183°F (84°C).
  2. Peel the potatoes and cut them into small cubes.
  3. Vacuum seal the potatoes with the butter, heavy cream, garlic, salt, and pepper.
  4. Place the sealed bag in the water bath and cook for 1 hour.
  5. Remove the bag from the water bath and carefully open it.
  6. Transfer the potato mixture to a large bowl.
  7. Use an immersion blender to blend the potatoes until they are smooth and creamy.
  8. Taste and adjust the seasoning as necessary.
  9. Serve immediately.

Notes

The amount of heavy cream used in this recipe can be adjusted to your liking. If you want a richer mashed potato, add more cream. If you prefer a lighter mashed potato, use less cream. You can also add other ingredients to the bag, such as herbs or cheese, to add more flavor to the potatoes.

Nutrition Info

Calories: 230

Carbohydrates: 27g

Fat: 12g

Protein: 4g

Sugar: 2g

Recipe Tips

To make this recipe ahead of time, cook the potatoes in the sous vide machine and then transfer them to the refrigerator. When you're ready to serve, reheat the potatoes in a pot on the stove or in the microwave. You may need to add more butter or cream to the potatoes after reheating to get the desired consistency. This recipe can also be doubled or tripled to feed a larger crowd. Just make sure you have a large enough sous vide machine and bag to accommodate the additional potatoes.

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