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.
Sous Vide Rustic Roasted Garlic Mashed Potatoes Ingredients
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
1 head garlic
Salt and pepper
1 sprig thyme
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
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.
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.
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.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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