Sous Vide Essentials Chunky Mashed Potatoes Recipes
SOUS VIDE MASHED POTATOES
This recipe for basic mashed potatoes uses your sous vide immersion cooker. While it does take longer than traditional boiled potatoes, the potato flavor is much more concentrated because you aren't boiling away the flavor in water. The added flavor is well worth the time, plus you free up space on the stove for other things!
Provided by France C
Time 1h45m
Yield 4
Number Of Ingredients 5
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 195 degrees F (91 degrees C) according to manufacturer's instructions.
- Peel potatoes and cut into cubes, no bigger than 3/4 inch. Place potatoes in a single layer inside a large vacuum bag, along with cubed butter, 1/2 cup half-and-half, and sour cream. Ensure potatoes are spread out as much as possible. Seal the bag using a vacuum sealer, stopping the sealer early so liquid doesn't escape from the bag.
- Place bag into the water and set timer for 90 minutes. Some air may remain in the bag, and you will need to weigh the bag down with a heavy object to ensure bag is fully submerged. After 45 minutes, remove bag and redistribute potatoes evenly in bag, if needed.
- When timer is up, cut bag open and dump contents into a large bowl. Season with salt and pepper and mash potatoes. Add in additional half-and-half, if needed.
Nutrition Facts : Calories 414.9 calories, Carbohydrate 31.9 g, Cholesterol 80.6 mg, Fat 30.7 g, Fiber 3.7 g, Protein 5.2 g, SaturatedFat 19.3 g, Sodium 196.2 mg, Sugar 1.4 g
SOUS-VIDE CHEESY MASHED POTATOES
Savory Cheddar and Parmesan, along with sour cream for tang, are the keys to this rich, flavorful mash. If you have a vacuum sealer, you can use it to seal the potatoes into their sous-vide bags before cooking; this makes them easier to weigh down so they stay submerged. Once the potatoes are done, you can also keep them warm alongside the sous-vide turkey breast, if you're making it: 145 degrees, the temperature at which the turkey breast is cooked, is the perfect temperature to hold the potatoes. If you don't have a sous-vide machine, you can boil the potatoes in salted water until tender, then drain and mash them, and proceed with Step 2. You might not need the milk since boiled potatoes will have a higher moisture content than those cooked by sous vide.
Provided by Melissa Clark
Categories vegetables, side dish
Time 2h15m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- In a large pot or heatproof container, use a sous-vide machine to heat water to 194 degrees. Evenly divide potatoes and 1 1/2 teaspoons salt between two large reusable silicone sous-vide bags or resealable plastic bags. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed. Cook until potatoes are completely tender, poking them several times to make sure, 1 1/2 to 2 hours. (Check the bag after 15 minutes; you may have to let out some steam.)
- As potatoes cook, add butter, Cheddar, sour cream, Parmesan, pepper and nutmeg to a large bowl. Add the hot potatoes and milk, and mash until the cheese melts and the mixture is as smooth as you like it, adding more hot milk if the potatoes seem dry. You can also use a potato ricer to rice the potatoes into the bowl before mixing with the cheese. Just make sure the potatoes and milk are hot, or the cheese might not melt.
- Taste and add more salt, if you like. Serve immediately, or transfer potatoes back to sous-vide bag to keep warm. Fold in chives just before serving.
SOUS VIDE MASHED POTATOES WITH GARLIC AND ROSEMARY RECIPE
Provided by MooK
Number Of Ingredients 6
Steps:
- Set your sous vide to 194 F / 90 C. Rinse and peel the potatoes. Thinly slice them into 1/8-inch pieces. Smash and peel the garlic cloves. Seal the potatoes, garlic, rosemary, butter, milk, and salt into a zip or vacuum seal bag (I set my vacuum sealer to 25 seconds) and cook until the potatoes are tender, about 1.5 hours. Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary. Empty the potatoes into a large bowl and mash them. If you have a potato ricer or food mill, now's a great time to use it. If you want a really over-the-top, super smooth texture, pass the mashed potatoes through a tamis, chinois, or sieve, using a plastic bench scraper. Whatever you do, DO NOT use a food processor, electric mixer, or blender - due to the starch in the potatoes, if you over mix the potatoes you'll end up with a gluey texture. Gently whisk the melted butter and milk (reserved from before) back into the mashed potatoes to get a smooth and creamy texture.
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- Preheat the Sous Vide Machine: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 194ºF/90ºC and time to 1 hour.
- Prepare the Potatoes: Wash and peel the potatoes, and cut them into 1/2-inch slices (you can also leave the skins on for extra flavor).
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