2.5-3ish lbs Russet Potatoes cut to chunks
3/4 stick of butter
3 cloves fresh garlic minced up
1/2 block of cream cheese
1/3 cup heavy cream & 1/3cup half&half (froze in an ice cube tray so they would vacuum seal)
1.5 tsp salt
A few dashes of Italian seasonings I had laying around
2-2.5 hours at 195 until
I just mashed them in the bag with a rolling pin. They had a slight slight chunk to them, but I prefer them that way.
PS- the short ribs were fantastic too…
by Important_Actuary_49
16 Comments
Nice!
It’s supposed to say “until the potatoes are tender enough to mash”
Sous vide potatoes are great because the potatoes don’t get watered down by boiling. They taste like a stronger potato flavor, if that makes sense.
I never do them anymore because I’d rather use my stick on something else than potatoes for 2 hours, but they have always been great.
Interesting. I may need to try your method. Sounds pretty good. The entire plate looks fantastic. Great job. 👏
I would never have thought to do potatoes this way, thanks!
This looks fantastic. I only got ham 😢
Short ribs so good sous vide
Next I’m going to try is mashed potatoes but the dhort ribs look awesome, how long and what temp did you do?
A lot of “YouTube chefs” suggest using baked potatoes for mashed potatoes, similar principle, avoid boiling
Hold on, hold on. Come back with the short ribs recipe.
What temperature do you sous vide the potatoes at?
Ok dammit, I’ll ask. Why is garlic ok in SV with potatoes? I came here half-wanting to see a food fight about botulism. Is it bad with meat but ok with veggies? I need to know this.
I bet if you cook your potato with the same set of ingredients on the stove top, it would taste just as fantastic.
I put my potato through a ricer, no mashing necessary.
I’ve been wanting to do this but I roast my potatoes (mix of gold and russet) and then mash them. I think by far it’s the best way to do them flavor wise.
I had no idea you could do this for mashed potatoes! It does sound like it would be a more intense potato flavor though, so I’m going to have to try it.