Easy & Fluffy Sous Vide Mashed Potatoes
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- It’s true, the simplest things in life are the best. Potatoes, butter, milk, garlic, salt, pepper is all you need for this crowd pleasing side that is suitable for any holiday gathering. Sous vide mashed potatoes take it to another level, since there is no evaporation the butter is fully infused, the garlic is evident, and the potatoes can be finished to any consistency you please. This recipe produce a rich, smooth, indulgently buttery sous vide mashed potatoes. It’s the holidays so don’t worry about your waistline ;)
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Ingredients
- 6 Russet Potatoes Sliced ½inch (1cm) thick.
- 1.5 sticks Unsalted Butter
- ¾ (175ml) Cup of whole milk
- Salt
- White Pepper
- (Optional) Fresh herbs for garnish
- (Optional) 3 Cloves of Roasted Garlic
Recipe
- Set water bath to 190F (87C)
- If using, place cloves of garlic with a drizzle of olive oil in an oven safe container. Place in the oven at 375F until soft.
- Rinse, peel, and slice the potatoes ½ inch (1cm) thick.
- Add potatoes, garlic cloves, butter, milk, salt, and white pepper into a vacuum seal bag.
- Seal the bag, and sous vide for 1hour 30mins.
- Remove from sous vide and strain. Don’t throw that liquid out. It’s liquid gold!
- Mash the potatoes using a potato masher or ricer
- Add desired amount of liquid back in and combine to get the consistency you like. Don’t mix too much or it will get gooey.
- Garnish with fresh herbs
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#MashedPotatoes #Thanksgiving #SousVide
I've made sous vide mashed sweet potatoes (same time and temp, add brown sugar and butter, no milk) and they were phenomenal.
That sounds pretty good too! I’m down for any style of mashed potatoes
Gg Rr this is what I was thinking of!
Oh!!!! I have fallen in culinary love with my ricer. I got one for a gift and was like, hmmmm what am I going to do with this. Now I value what this tool can do to a Potato!
We also use it to juice pandan leaves. It’s quite handy to have!
wow, you have great tips in your videos im honestly suprised given your production and style of making vids that you dont have more views. i just binge watched a couple dozen of your vids and theyre great, keep up the work.
Couple dozen? That’s like all of them 😬 thank you so much for your support. Means a lot to us to hear this!
@@KindofCooking i think i pretty much watched all of them, i just ordered a sous vide machine so while searching for recipes i stumbled upon your vegetable video which is really helpfull
Have fun! Let us know if you have any questions
Honestly, the production style was the only thing I didn't like about the video. It's like he copied the style of an info-mercial perfectly. I would have preferred a more amateur style production, with less camera angles and simpler editing. For example, the camera angle at 2:00 is superfluous and annoying. I'm not here to see video of these two people. I'm here to learn how to make mashed potatoes, sous vide.
Hi. Thank you for the video. The potatoes looked great. Your ingredient proportions are fine. Try this: leave everything in the sealed bag and mash with the palm of your hand. They are delicious and no clean up.
Thanks for the tip! Less clean up is always a plus.
The production value of your videos is great.
Thank you!!
I love Sous Vide mashed potatoes! I usually like to make the bag a little flatter so they cook more even, and then mash them in the unopened bag.. Great Video!
Thanks, Darrin! Yeah, that's definitely one way of doing it. Would probably be excellent with your black garlic infused.
Just getting into sous vide cooking and subbed. Going to try these potatoes today.
Thanks for the support! You will not make mashed potatoes any other way!
Great video! Im just joining the sous vide club and cant wait to start making stuff. Definitely gonna check your channel out for more ideas!
Welcome to the club! Reach out if you ever have questions.
Instead of the ricer use a hand hand mixer it will make the fluffiest mashed potatoes ever!
Looks really perfect
Thanks for sharing
Enjoy!
Thank you and thumbs up for your efforts posting this video. Just what I was looking for. Cheers.
rick dees thanks for watching!
I love her accent -- reminds me of Maggie Han in the film "The Last Emperor"
Going to try this recipe on Thursday.
Enjoy! Happy Thanksgiving! 🦃
I love mash potatoes!!!!
Nice!! One of our favs too!
Butter IS the reason I make mashed potatoes lol
Great video. I haven't got a ricer so going to try pulsing it a food processor.
Thank you! Hope it worked out for you. Don't go too long otherwise it can become gluey.
I would suggest, for even better results, maybe try running it through a tamis sieve after the ricer. Fluffy level 11 at that point.
If you grated the potatoes prior to cooking, would it decrease sous vide time?
interesting questions! I would say maybe slightly, but I've never tried, but depends on how thick you pack it. That's what sous vide time is mostly used on.
I did your char siu pork and was impressed by it.
I will serve the next to my friends.
A few pieces had tough collagen parts. Have you tried coking it longer but so that it doesn’t fall apart?
Thank you!
You can definitely cook it longer. Won't be a problem at all. I like the texture at 8 or so hours so I haven't usually gone past it, but I can see you easily going up 12, 16 no problem.
Try Yukon gold potatoes for mashed. Better than russet
I have often ended up at odds with others over the wonderful and versatile POTATO. Potatoes Rock and I personally feel they get a bad rap.
Who hates potatoes?! 😳
@@KindofCooking I know, right! Potatoes are great. I just have some tragically hip GF's whom look at Potatoes as a dietary enemy.
great video!
Thanks, for watching!
How long did you cook them and at what temp?
JohnBoehners 190F for 90mins. You can find our full recipes in the descriptions of all of our videos. But always happy to answer any questions :)
How do you vacuum the bag with milk in there??!?!!?
My vacuum even on wet sucks all the liquid put and can't seal the bag
Great question! If your machine has it, use the pulse function otherwise, you can skip the step completely. Just bag and use the water displacement method. And clip to the side of the container.
How do you vacuum seal and keep moisture out of the seal.
You can use the pulse function on your machine if you have one, otherwise you don’t need to seal it. Just cut the bag larger and use the water displacement method to get the air out end clip the opening of the bag to the side of the container.
Use a stick blender and save a ton of time
What type of knives are you using?
We are using a Chinese cleaver from the local restaurant supply store. I don't think there's a name or anything on it.
Looks good! Suggestion: work on balancing your audio. No need to crank up the music in parts and/or bring up the audio in the speaking parts.
Thank you for the suggestion. Yeah, we are slowly working on balancing out the audio. We'll get there soon. Thanks again or watching!
how many people does this recipe serve?
We made it for a party of 6 or 7. Can't remember if we had leftovers.
💜💜💜💜💜💜💜💜💜💜💜💜💜💜
I don't see the point. I would boil and use a ricer anyway and add milk, butter etc. I wouldn't use another bowl to strain the liquid etc.
That's a great point. The one thing with sous vide potatoes is that it bring out a stronger flavour. You can just mash in the bag if you would like as well with the liquid used :)
For me it's usually b/c I am cooking something else. Also you can put multiple vegetable in for meal prep. Say I love mashed potatoes with my short ribs so just throw them at end of it's cooking time. I also have tested the the ricer. Its not needed. Add less liquid and use a roller or even a bottle of wine. Not one person could tell the difference in a blind taste test.
You should just mashed the fuck out it while it was still in the bag.
Yep, you can definitely do that haha.
The potatoes are worSe for you than the butter
But together, they are sooo good!
Why do you say the potatoes are worse for you?
@@TheGeekyChef1190 The potatoes are pretty much all carbs. whereas real butter is a natural whole fat that, contrary to what most have been taught for decades, is actually healthy. Both those statements require more context for understanding the overall picture, but it's a good start. P.S. grass fed butter is best.
She definitely wears the pants...
Misses the whole point of sous vide mashed potatoes.
Haha now you need to tell us the point of mashed potatoes.
You have no studio audience. Side camera shots look ridiculous.
Thank you for your comment. Haha it's a cleaner way to cover mistakes, at that time we didn't feel like our camera quality was good enough to just punch in. Just wondering, what about it looks ridiculous and why do you need a studio audience for that? What would you rather see?
I agree. I felt like I was watching an info-mercial. I didn't come here to see video of some yokels playing Martha Stewart at home. I came here to learn how to make mashed potatoes via sous vide method. Now they're going to hire a studio audience, for their next video. Jeebus.
You can get the same by boiling 1 inch cubes of potatoes for 20/30 minutes ricing and adding all the ingredients well within 45 minutes, so sous vide in this case is just a waste of added time.
Thanks for watching! You're correct, it is much faster on the stove. It does take more time, however we do find that the flavors of the potato come through much stronger and richer in the sous vide.
@@KindofCooking The flavor of potato is lost with the addition of things like chive, cheese and garlic.