GingerRookes Rosemary & Garlic Mashed Potato

Author

Ginger Rookes

Sussex BBQ Take-Away / Sussex Street Food Finalist 2018/19/20 /@guildoffinefood Judge & Winner of three gold stars for our sauces.

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 194F / 90C

Ingredients

• 1kg Potatoes
• 5 cloves garlic
• 4 sprigs Rosemary
• 250g unsalted butter
• 2tsp salt
• 240ml milk

Directions

1. 1. Set your sous vide to 194 F / 90 C. 2. Rinse and peel (if you want to) the potatoes. Thinly slice them. 3. Smash and peel the garlic cloves. 4. Seal the potatoes, garlic, rosemary, butter, milk, and salt into a vacuum seal bag and cook until the potatoes are tender, about 1.5-2 hours. 5. Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary. 6. Empty the potatoes into a large bowl and mash them. 7. Gently whisk the melted butter and milk (reserved from before) back into the mashed potatoes to get a smooth and creamy texture.

Finishing Steps

1. Serve with your favourite pie or as bangers and mash. I always make loads of this mask and then freeze in portions for another day.