Garlic Mashed Potatoe

Ingredients for 6

• 5 pounds yellow gold potatoes

• 3 cloves garlic

• 8 ounces unsalted butter

• 1 cup milk

• 2 teaspoons salt

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 195ºF / 90.6ºC

• 

  Step 2

  Rinse and peel potatoes, slice into 1/8 inch slices.

• Step 3

  Smash and peel garlic cloves.

• 

  Step 4

  In a gallon freezer ziplock bag (or vacuum seal bag), combine the potatoes, garlic, butter, milk, and salt. If using a ziplock bag, use the water immersion technique to remove excess air. If using a vacuum sealer, use the moist setting on a bag 7 section long. With how much liquid there is, you may have to start the sealing as the milk squeezes up the bag.

• Step 5

  Place in the sous vide bath for 1 ½ hours.

• Finishing Steps

• Step 0

  Remove the bag from the sous vide bath

• Step 1

  Strain the contents to separate the potatoes from the liquid (save the liquid).

• Step 2

  Mash the potatoes using a potato masher.

• Step 3

  Gently stir the liquid back into the mashed potatoes. Add additional salt to taste if needed.

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