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SOUS VIDE ROSEMARY GARLIC MASHED POTATOES

We couldn’t have a Thanksgiving cooking series without crafting a mashed potato recipe that will absolutely steal the show this year when you break it out at dinner. This recipe requires a little bit more work than simply boiling potatoes and smashing away, but we promise it will turn out to be your best batch yet.

We prefer to use redskin potatoes with this recipe, but it works perfectly well with brown potatoes as well. We’ll be working in parts for this recipe because the size of every batch is going to vary depending on how many people you’re cooking for. Just remember to season slowly, and gradually add more as you go. It’s easy to add more seasoning, but almost impossible to take any out!

Prep Time: 15 minutes

Cook Time: 2 hours

Estimated Servings: 1 Big Bowl

SOUS VIDE POTATO INGREDIENTS

Redskin Potatoes, Quartered
1 Sprig of Fresh Rosemary
Table Salt
Powdered Black Pepper
Dried Dill
Dried Chives
Butter

GARLIC & ONION PUREE INGREDIENTS

Garlic
White Onion
Olive Oil

EQUIPMENT

MEAT! Sous Vide Cooker
Glass Jar or Bottle
Immersion Blender
Large Colander
Potato Masher

INSTRUCTIONS

Place the MEAT! Sous Vide cooker in a tall pot and fill the pot with warm water above the minimum fill line. Set the sous vide temperature to 195°F.
Clean and quarter your redskin potatoes, leaving the skin on.
Using a bit of string or kitchen twine, wrap up your rosemary, so the leaves do not fall off the branch while cooking.
Seal your potatoes and rosemary into a properly sized sous vide container and allow them to sit in the sous vide for up to 2 hours.
While the potatoes cook, peel and prepare your garlic and onion. They should be diced relatively small, but we will be blending them soon so no need to be precise.

The rough quantity that we work with is 5 cloves of garlic, for every 1/4 of an onion.

If you have an immersion blender, place your onion and garlic into a small bowl and coat with a very light layer of olive oil.

Feel free to do this with a normal blender or food processor instead if you don’t have an immersion blender.

Puree your garlic, onion, and olive oil mixture until smooth. Feel free to add more garlic, onion, or olive oil until it reaches your desired potency.

This will be a very strong, floral flavor and should be used in moderation.

Once your potatoes have cooked, remove them from the sous vide container and place them in a large bowl.
Take out the wrapped rosemary and throw it away.

We used the rosemary in the sous vide process so we can get all the flavor from it without having to put the leaves in the potatoes. Nobody wants to pick pieces of rosemary out of their teeth during dinner!

Now it’s time to mash and season your potatoes. Do this in small increments, mashing in between each round of seasoning.
Start with a half stick of butter, then incrementally increase the amount as you mash.