There’s something magical—perhaps a bit whimsical—about the way the sous vide method transforms humble potatoes into a silky, buttery dream. Picture this: a chilly evening, the kind where the bite in the air makes you grateful for cozy blankets and warm comfort food. Now, imagine serving up these creamy mashed potatoes, a side dish that feels like a warm hug from your favorite sweater.
Steps
- Fill a large pot with water and attach a sous vide immersion cooker, setting it to 195°F (91°C) as per the manufacturer’s instructions.
- Peel and cube the potatoes into pieces no larger than 3/4 inch. Place them in a single layer inside a large vacuum bag with cubed butter, 1/2 cup half-and-half, and sour cream. Spread them out evenly and seal the bag, being careful to prevent any liquid from escaping.
- Submerge the sealed bag in the water and let it cook for 90 minutes. Ensure the bag is fully submerged by weighing it down with a heavy object, as some air might remain inside. After 45 minutes, redistribute the potatoes in the bag if necessary.
- When the timer ends, open the bag and pour the contents into a large bowl. Season with salt and pepper, then mash the potatoes, adding more half-and-half if desired.
Ingredients
- Potatoes, peeled and cubed (no larger than 3/4 inch)
- Butter, cubed
- 1/2 cup half-and-half
- Sour cream
- Salt, to taste
- Pepper, to taste
FAQ
- What is the ideal temperature for sous vide mashed potatoes?
- The optimal temperature for cooking sous vide mashed potatoes is 195 degrees F (91 degrees C).
- How should I prepare the potatoes before cooking?
- Peel the potatoes and cut them into cubes no larger than 3/4 inch. Place them in a vacuum bag with cubed butter, half-and-half, and sour cream, making sure they are spread out evenly.
- What if I don’t have a vacuum sealer?
- You can use a large resealable plastic bag. Employ the water displacement method by slowly submerging the bag in water to expel air before sealing it.
- Can I add other flavors to the mashed potatoes?
- Yes, you can customize the flavors by adding various seasonings or by using truffle or garlic butter instead of regular butter.
- How can I manage liquids when vacuum sealing?
- To make vacuum sealing liquids easier, freeze the half-and-half and sour cream in ice cube trays before placing them in the vacuum bag.
Tips
- To simplify vacuum sealing liquids, try freezing the half-and-half and sour cream in ice cube trays before adding them to the bag.
- If you don’t own a vacuum sealer, a large resealable plastic bag can be used. Utilize the water displacement method by slowly immersing the bag in water to push out air before sealing it shut.
- Consider experimenting with different seasonings in the bag to match your taste preferences. Truffle or garlic butter can add a unique flavor twist to your mashed potatoes.
- During the cooking process, redistribute the potatoes in the bag halfway through to ensure they cook evenly throughout.
Equipment
- Sous vide immersion cooker
- Vacuum sealer
- Vacuum seal bags
