Best ever, potahto
Jan. 12th, 2017 11:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Sous vide Mashed Potatoes.
2 lbs potatoes
5 cloves garlic (Ha! I used... more.)
3 sprigs rosemary
8 oz unsalted butter (I used about 3 oz)
1 cup whole milk
2 tsp salt
Set the sous vide to 194 F. Rinse and peel the potatoes, thinly slicing to 1/8" pieces. Seal everything into a Ziploc or vac seal bag and cook until the potatoes are tender, about 1.5 hours. (Side note: if it's sealed up, how would you be able to tell if they're tender? Sheesh.)
Open the bag and pour the liquid through a sieve into a small bowl and reserve for later. Discard the rosemary. Empty the potatoes into a large bowl and mash them - do not use a food processor, mixer, or blender: the starch will activate and you'll get a gluey texture. Gently whisk in the reserved butter/milk mixture. Heat gently and serve.
What worked: OMGWTFBBQ these were the best mashed potatoes I've ever made. Silky smooth and unctuous even with the vastly lower amount of butter I used. Very easy even if time-consuming (like many sous vide projects). I used a potato masher and it turned out there were a few bits of unmashed potato, but they were still exceedingly tender rather than lumpy.
What didn't: One of the sprigs of rosemary disintegrated, so I was unable to take all of it out. I minced the garlic but I probably didn't need to bother; the sous vide cooking would make the garlic moosh anyway.
Will I make it again? It will be hard to make mashed potatoes any other way.
2 lbs potatoes
5 cloves garlic (Ha! I used... more.)
3 sprigs rosemary
8 oz unsalted butter (I used about 3 oz)
1 cup whole milk
2 tsp salt
Set the sous vide to 194 F. Rinse and peel the potatoes, thinly slicing to 1/8" pieces. Seal everything into a Ziploc or vac seal bag and cook until the potatoes are tender, about 1.5 hours. (Side note: if it's sealed up, how would you be able to tell if they're tender? Sheesh.)
Open the bag and pour the liquid through a sieve into a small bowl and reserve for later. Discard the rosemary. Empty the potatoes into a large bowl and mash them - do not use a food processor, mixer, or blender: the starch will activate and you'll get a gluey texture. Gently whisk in the reserved butter/milk mixture. Heat gently and serve.
What worked: OMGWTFBBQ these were the best mashed potatoes I've ever made. Silky smooth and unctuous even with the vastly lower amount of butter I used. Very easy even if time-consuming (like many sous vide projects). I used a potato masher and it turned out there were a few bits of unmashed potato, but they were still exceedingly tender rather than lumpy.
What didn't: One of the sprigs of rosemary disintegrated, so I was unable to take all of it out. I minced the garlic but I probably didn't need to bother; the sous vide cooking would make the garlic moosh anyway.
Will I make it again? It will be hard to make mashed potatoes any other way.
