One of the most beloved side dishes eaten during Thanksgiving is mashed potatoes. They are a comfort food staple and an all-around crowd favorite. In fact, when we polled our Twitter followers, mashed potatoes finished in first place for their favorite Thanksgiving food. This year we have a twist on the traditionally creamy mashed potatoes recipe you likely have used time and time again.
If you cook with sous vide, or have seen the technique on social media, it has probably been used to cook meat. However, sous vide can be used to cook a variety of foods—including potatoes. We’re encouraging you to step out of your comfort zone and try this sous vide mashed potatoes recipe by Chef Terrance Harris. We promise it will be worth it!
- Sous Vide machine
- 12 qt Cambro CamSquare container
- Vacuum sealer and bags (or zip top bags)
- 5-6 medium sized potatoes (Yukon Gold pictured)
- 1 cup of heavy cream (or milk)
- 8 Tablespoons of butter
- Salt and pepper to taste
- Optional: peeled and smashed garlic and/or herbs
- Prepare the Sous Vide bath at 194 degrees.
- Slice potatoes into rounds roughly ¼ inch in thickness; lightly salt and pepper the rounds.
- For easier cooking, divide the potatoes into two bags. Cut the butter into slices, adding half of the butter to each bag. Pour ½ cup of heavy cream into each bag and seal.
- Cook potatoes in the sous vide bath for approximately 45 minutes or until potatoes are soft.
- Using a wire mesh strainer or sieve, strain the liquid from the potatoes.
- In a separate bowl, work the potatoes through the wire mesh strainer using a spoon or hard spatula. Fold the rest of the cream and melted butter back into the strained potatoes. Taste and add salt and pepper as need. Enjoy!