Mashed Potatoes in a Bag

Sous Vide for me is about simplicity, not adding an additional step in the cooking process. Pretty much all mashed potatoe recipes here are simply cooking them in Sous Vide and then continuing as usual. I want to get mashed potatoes in a single step, so I came up with this recipe.

Author

Patrick Chicco

Prep Time: 00:15

Recipe Time: 01:20

Temperature : 194F / 90C

Ingredients

• Potatoes
• Butter
• Cream
• Rosemary
• Pepper
• Salt
• Nutmeg

Directions

1. Set your Precision cooker to the defined temperature and wait for the water to reach its target temperature.
2. Peel your potatoes and slice them.
3. Add the potatoes and everything else into a vacuum bag. Go for a bag which is a bit too big. Add butter, cream and spices according to your wishes. No details required here, add whatever feels good to you. Cream just a zip, not to much. Seal the bag.
4. Sous Vide everything for about 90 minutes.
5. Now the fun part begins, this is the point where the potatoes need some love, and the reason for choosing a big bag. Take the bag out of the water, keep your Precision Cooker running, don't open the bag. Wrap in a kitchen towel, it's HOT! Now give it a good massage, mash thouse potatoes, smash them, beat them, all directly in the bag. Use your hands, a cup, spoons or whatever else you have handy. Beat it, rub it, mix it and throw it around. Only takes a minute or two.
6. Put the bag back into the water, wait another 30 minutes.
7. Take the bag out of the water, give it another final massage, serve...