Smoky, Buttery, Bacony Sous Vide Mash
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Smoky, buttery, bacon-y mash - yum! This recipe is a truly indulgent-tasting mash with so many great elements. The potato is cooked in smoked salt and then again finished with it for extra smokiness. And you also get double bacon goodness – some is cooked in the bag and more is added as a garnish at the end. Yep, we’ve thought of everything.
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Pro-level cooking techniques made simple.
Ingredients for 2
1 kg potatoes, peeled and sliced into 1 cm slices
1 tsp smoked salt (plus extra to scatter on at the end)
1/3 cup butter
¼ cup milk
1/3 cup bacon (to seal in the bag) PLUS ½ cup bacon (for garnish)
Directions
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Step 1
Preheat your Anova sous vide machine to 194F (90C).
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Step 2
Fry 1/3 cup bacon bits in a skillet over medium heat until they begin to brown, then add the butter and continue to fry until they fully brown, then pour over bacon/butter mixture over the potato slices in a pot, add the milk and 1 tsp smoked salt, and toss to combine.
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Step 3
Lie the potato slices flat in bags (spooning in the creamy sauce from the pot into the bags), seal, put in water bath and set timer to 45 minutes.
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Finishing Steps
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Step 0
When the timer goes, pour the contents of the bag into a pot and mash until soft, before pureeing with a hand blender or food processor (just until it reaches a smooth consistency, not until it gets sticky and paste-like).
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Step 1
Then fry the remaining bacon bits and sprinkle over the mash when serving, as well as scattering some additional smoked salt over the top to taste.