Sous Vide Garlic and Rosemary Mashed Potatoes
Stephanie is a food writer, photographer, recipe tester & developer based in SF. She received her culinary arts training at the San Francisco Cooking School and is the creator of food blog, Lick My Spoon (a place for all things delicious). Her work has appeared in T ...
Ingredients for 4
2 pounds Russet potatoes
5 cloves garlic
8 ounces unsalted butter
1 cup whole milk
3 sprigs rosemary, plus more for serving
Kosher salt and white pepper
Set the Anova Sous Vide Precision Cooker to 194ºF (90ºC).
Rinse and peel the potatoes. Slice into 1/8-inch-thick rounds.
Smash and peel the garlic cloves.
Combine the potatoes, garlic, butter, milk, rosemary, and 2 teaspoons salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 1/2 hours.
When the timer goes off, remove the bag from the water bath. Pour the entire contents of the bag through a strainer set in a medium bowl. Discard the rosemary.
Transfer the potatoes to a large bowl and mash using a potato masher, rice, or food mill. To get a super smooth texture, pass the mashed potatoes through a tamis, chinois, or sieve. (Do NOT use a food processor, electric mixer, or blender – due to the starch in the potatoes, if you over mix the potatoes you’ll end up with a gluey texture.)
Gently stir the strained melted butter and milk into the mashed potatoes. Season to taste with salt and white pepper. Garnish with additional fresh rosemary. Serve.