Sous-Vide mashed potates
Equipment
- Sous-Vide cooked
- Sous-Vide vacuum bag
Ingredients
- 3 units Potatoes
- 2 units Sweet Potatoes Optional
- 50 grams Butter
- 2 cloves Garlic 2 If you love garlic. 1 if you are OK with garlic. None is also OK.
- 1 leave Rosemary Optional
- 1 bit Kosher salt a "bit"? like a pinch.
Instructions
- Heat up your Sous-Vide to 90 degrees (c).
- Peal the potatoes and cut them into ~1cm thick slices. Pealing is optional.
- Cut the garlic into four (half and half).
- Cut the butter into pieces (for better distribution)
- Insert the potatoes, garlic, butter, salt and rosemary into the vacuum bag.
- Vacuum the bag using a proper machine or the submerge technique. I have a vacuum sealer.
- Insert the vacuum bag to the pot and wait for 30 minutes.
- Take out the potates and put them in a bowl.
- Smash & Serve!
