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Sous Vide Rustic Roasted Garlic Mashed Potatoes

Even with fancy technology, sometimes you want a rustic feeling to your food. In contrast to the smooth puree from the Dual-Cooked Creamy Potato Puree, these mashed potatoes are hearty, chunky, and full of bold flavors.

The entire cooking process for the potatoes is done in the sous vide machine, speeding up the process and relying on the higher temperatures to fully tenderize the potatoes.

Rustic roasted mashed potatoes

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide rustic roasted garlic mashed potatoes recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Rustic Roasted Garlic Mashed Potatoes

  • Published: July 29, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Cooks: 183°F (83.9°C) for 40 to 60 minutes
  • Serves: 4 to 8 as a side

Sous Vide Rustic Roasted Garlic Mashed Potatoes Ingredients

For the Potatoes

2 pounds potatoes, coarsely diced (900g)
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves
1 1/2 teaspoons salt
2 tablespoons butter

For the Roasted Garlic

1 head garlic
Olive oil
Salt and pepper
1 sprig thyme

To Assemble

Roasted garlic, from above
4 tablespoons butter
1/2 cup whole milk or heavy cream
3 tablespoons chopped basil
2 tablespoon chopped parsley
Salt and pepper

Sous Vide Rustic Roasted Garlic Mashed Potatoes Instructions

For the Potatoes

At least 60 to 80 minutes before serving

Preheat the water bath to 183°F (83.9°C).

Place the potatoes in a sous vide bag, trying to keep the thickness of the bag less than 1" (25mm) for even cooking, and add the remaining ingredients. Seal the bag and place in the water bath for 40 to 60 minutes, until they are very tender.

For the Roasted Garlic

At least 75 minutes before serving

Preheat an oven to 400°F (204°C).

Cut off the top of the garlic, drizzle with olive oil and season with salt and pepper. Place it in tin foil with the thyme and wrap it up. Bake until the garlic is soft, about 60 minutes. Remove from the heat and let cool.

Remove the garlic from the tin foil and discard the thyme. Squeeze the garlic out of the cloves into a bowl. Mash up well with a fork.

To Assemble

Remove the potatoes from the sous vide bag and place in a large bowl. Add the roasted garlic, butter, milk, basil and parsley then mash with a potato masher or large fork. Do not over mash or the potatoes will take on a tacky texture. Salt and pepper to taste and serve.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!