Brace yourselves. These mashed potatoes may forever change the way you judge another bowl of mashed potatoes. What makes them so special? Well to start, they get a fancy, high-tech upgrade with this sous vide treatment. Rather than boiling potatoes in water, they get cooked in butter and milk (because why cook potatoes in water when you can cook them in butter?!) so the flavor you get is rich and intense, rather than watered down. A few cloves of smashed garlic and sprigs of rosemary infuse the potatoes as they’re cooking. At about 25% butter, these mashed potatoes are not an everyday kind of recipe, but perfect for special occasions, like Thanksgiving (when calories don’t count)!
If you’re not familiar with sous vide (French for “under vacuum”), it is a method of cooking food vacuum-sealed in plastic bags in a temperature-controlled water bath. This cooking method is commonly used in restaurants because it allows you to cook an item precisely, evenly, and consistently. Recently, with the number of home sous vide tools out on the market, cooking sous vide at home has become more and more popular. I’ve started working with one of those tools, Anova, so expect to see some more sous vide recipes trickling in on LMS! Not quite ready to invest in a sous vide machine? Here’s a great guide on how to hack a sous vide set up using nothing but a good thermometer and ziplock bags.
It’s most common to see the sous vide technique used on proteins, but I’m quickly learning how versatile this handy machine is! You can make vegetables really sing because of the gentle and controlled heat you can apply. You can make life changing eggs. In this case, you’ll find that your mashed potatoes taste like the essence of mashed potatoes because there is no water to dilute the potato-ness of the potato! All that butter and milk melds into every bit of those potatoes, and the infusion of garlic and rosemary adds just the right amount of subtle flavor. These dreamy mashed potatoes transform the humble potato into a dish fit for a king.
Smooth, buttery, and subtly laced with garlic and rosemary, these dreamy mashed potatoes bring the humble potato to new levels.
- 2 pounds Russet potatoes
- 5 cloves garlic
- 3 sprigs rosemary
- 8 oz unsalted butter
- 1 cup whole milk
- 2 teaspoons kosher salt
- 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.
Recipe Source: LickMySpoon.com.
Hello! All images and content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you!