Anything you can cook, Sous Vide can cook better…at least that’s how the song goes. While that’s open for debate, if you want to play with that new Sous Vide machine you got as a gift and are tired of the same old boiled mash potatoes, who can say this is not both fun and interesting. You will get flavors and presentations that are special and easily modified for your personal flare. Without getting into a whole discussion on starch, it matters what kind of potatoes you use. For simplicity, use Yukon Gold potatoes.
- 2 lbs Potatoes – peeled and sliced 1/8″ thick – Yukon are best
- 5 Garlic cloves – peeled and smashed
- 8 oz Butter – I know but so good
- 8 oz. Whole Milk
- 3 Sprigs Rosemary (~1.5 tsp dried rosemary)
- Kosher salt and pepper to taste
- Mise en Place – measure and prepare your ingredients prior to starting.
- Set Sous Vide to 194 F.
- Rise, peel, and slice the potatoes
- Peel and smash the garlic cloves.
- Combine Potatoes, Garlic, Butter, Milk, Rosemary, and 2 tsp salt in Sous Vide bag.
- Sous Vide for 1.5 hours or until potatoes are soft.
- Strain bag contents – this removes the garlic cloves and Rosemary sprigs.
- Mash, rice, or mill the potatoes depending on the texture you want.
- Season with salt and pepper to taste.