Sous Vide Mashed Potatoes

Serves 4

Mashed potatoes are always a staple to have at large festive events like Christmas and Thanksgiving.  The down side with making mashed potatoes is the timing and trying to get the potatoes cooked while you have many other food items that need your attention.  By using the Sous Vide method you can cook the potatoes out of the way and just finish them up once it is time for dinner.  

Ingredients

2lbs russet potatoes
5 cloves garlic
8 ounces unsalted butter
1 cup whole milk
3 fresh sprigs of rosemary
Salt and pepper to taste

Directions

1. Preheat the water bath to 194°F.
2. Rinse and peel the potatoes.  Slice them into 1/8” thick rounds
3. Smash the garlic.
4. In a large mixing bowl add the butter, milk, rosemary sprigs and garlic and mix it together
5. Place the potatoes in a bag followed by the milk mixture.  Vacuum seal the bag or use the water displacement method.
6. Place the bag into the water bath and cook for 1 ½ hours. 
7. Remove the potatoes from the water bath and pour the entire contents of the bag through a strainer into a mixing bowl.  Discard the rosemary.
8. Transfer the potatoes to a ricer and squeeze the potatoes into a mixing bowl.
9. Gently stir the strained melted butter and milk into the mashed potatoes.  Season to taste with salt and pepper.  Serve

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