Mashed Potatoes
These mashed potatoes are cooked using a sous vide to make Thanksgiving day easier. They come out rich and take very little work with a little prep.
This recipe is adapted from Andrew Ray
Ingredients
6 medium Yukon Gold potatoes (or 3 large Russet potatoes)
You will want about 2 potatoes per person
12 Tbsp butter
Salt and white pepper
1 cup heavy cream
Directions
Peel and slice the potatoes add them to a vacuum seal bag along with 12 Tbsp of butter, 1 cup of heavy cream, salt and white pepper. Vacuum seal the bag closed.
This step can be done a day in advance.
Place in a 194°F sous vide bath for 60-90 minutes.
This time can vary a lot. It depends on the size of the potatoes pieces and on how densely they are packed in the bag. A good way to check is to gently try mashing some through the bag to check if they are soft enough before opening the bag.
Remove the bag from sous vide bath, open and pour into the bowl of a stand mixer. Beat on low with the paddle attachment until they reach your desired level of smoothness.
If you prefer very silky smooth potatoes, instead drain them through a fine mesh sieve into a bowl. Using a wooden spoon, push the potatoes through sieve. Then Whisk minimally, just until potatoes and butter are combined.
Serve and enjoy.