Best 3 Sous Vide Essentials Chunky Mashed Potatoes Recipes
Mashed potatoes are a classic side dish that can be enjoyed with a variety of meals. They are typically made by boiling potatoes until they are soft, then mashing them with butter, milk, and seasonings. However, there are many different ways to make mashed potatoes, and each recipe has its own unique flavor and texture.
This article provides recipes for three different types of mashed potatoes: classic mashed potatoes, chunky mashed potatoes, and garlic mashed potatoes. All three recipes are easy to follow and can be made with ingredients that you probably already have in your kitchen.
* **Classic Mashed Potatoes** are the most basic type of mashed potatoes. They are made with boiled potatoes, butter, milk, and seasonings. The result is a smooth and creamy mashed potato that is perfect for everyday meals.
* **Chunky Mashed Potatoes** are a more rustic version of classic mashed potatoes. They are made with boiled potatoes that are mashed until they are chunky. This gives the mashed potatoes a more interesting texture and flavor.
* **Garlic Mashed Potatoes** are a flavorful variation on classic mashed potatoes. They are made with boiled potatoes, butter, milk, seasonings, and garlic. The garlic adds a delicious savory flavor to the mashed potatoes.
No matter which recipe you choose, you are sure to enjoy these delicious and versatile mashed potatoes. They are perfect for a weeknight meal or a special occasion dinner.
SOUS VIDE MASHED POTATOES
This recipe for basic mashed potatoes uses your sous vide immersion cooker. While it does take longer than traditional boiled potatoes, the potato flavor is much more concentrated because you aren't boiling away the flavor in water. The added flavor is well worth the time, plus you free up space on the stove for other things!
Provided by France C
Time 1h45m
Yield 4
Number Of Ingredients 5
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 195 degrees F (91 degrees C) according to manufacturer's instructions.
- Peel potatoes and cut into cubes, no bigger than 3/4 inch. Place potatoes in a single layer inside a large vacuum bag, along with cubed butter, 1/2 cup half-and-half, and sour cream. Ensure potatoes are spread out as much as possible. Seal the bag using a vacuum sealer, stopping the sealer early so liquid doesn't escape from the bag.
- Place bag into the water and set timer for 90 minutes. Some air may remain in the bag, and you will need to weigh the bag down with a heavy object to ensure bag is fully submerged. After 45 minutes, remove bag and redistribute potatoes evenly in bag, if needed.
- When timer is up, cut bag open and dump contents into a large bowl. Season with salt and pepper and mash potatoes. Add in additional half-and-half, if needed.
Nutrition Facts : Calories 414.9 calories, Carbohydrate 31.9 g, Cholesterol 80.6 mg, Fat 30.7 g, Fiber 3.7 g, Protein 5.2 g, SaturatedFat 19.3 g, Sodium 196.2 mg, Sugar 1.4 g
THE BEST CREAMY SOUS VIDE MASHED POTATOES
Sous Vide Mashed Potatoes are perfectly rich and creamy, full of buttery and garlicky flavor. This is my all-time favorite side dish recipe and always a crowd fave! Unlike boiling potatoes in water, the sous vide method produces richer and more intense puree by immersing the potatoes in the buttery goodness during cooking, soaking up all the flavors!
Provided by Izzy
Categories Side Dish
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat the Sous Vide Machine: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 194ºF/90ºC and time to 1 hour.
- Prepare the Potatoes: Wash and peel the potatoes, and cut them into 1/2-inch slices (you can also leave the skins on for extra flavor).
- Place the potato slices into a zip-top bag, then season with butter,salt, and garlic and add milk. Spread out the potatoes evenly in the bag and then seal it using the "water displacement" technique. (Just seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.)
- Make sure the potatoes are fully submerged in the water. You can add heavy kitchen items to weigh the bag down if necessary.
- Sous vide cook the potatoes: Cook the vacuum-sealed potatoes in the water bath for 1 hour.
- Mash the potatoes: When the timer goes off, transfer the cooked potatoes to a large bowl, and add half of the liquid from the bag. Mash the potatoes with a potato masher until smooth, adding more liquid gradually if needed to your desired consistency. (Don't mix too much or it will get gummy.)
- Taste and season: Add in extra salt and garnish with chopped chives and serve warm. You can also sprinkle chopped green onions, freshly grounded black pepper, add more butter, or other herbs/ seasonings!
SOUS-VIDE CHEESY MASHED POTATOES
Savory Cheddar and Parmesan, along with sour cream for tang, are the keys to this rich, flavorful mash. If you have a vacuum sealer, you can use it to seal the potatoes into their sous-vide bags before cooking; this makes them easier to weigh down so they stay submerged. Once the potatoes are done, you can also keep them warm alongside the sous-vide turkey breast, if you're making it: 145 degrees, the temperature at which the turkey breast is cooked, is the perfect temperature to hold the potatoes. If you don't have a sous-vide machine, you can boil the potatoes in salted water until tender, then drain and mash them, and proceed with Step 2. You might not need the milk since boiled potatoes will have a higher moisture content than those cooked by sous vide.
Provided by Melissa Clark
Categories vegetables, side dish
Time 2h15m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- In a large pot or heatproof container, use a sous-vide machine to heat water to 194 degrees. Evenly divide potatoes and 1 1/2 teaspoons salt between two large reusable silicone sous-vide bags or resealable plastic bags. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed. Cook until potatoes are completely tender, poking them several times to make sure, 1 1/2 to 2 hours. (Check the bag after 15 minutes; you may have to let out some steam.)
- As potatoes cook, add butter, Cheddar, sour cream, Parmesan, pepper and nutmeg to a large bowl. Add the hot potatoes and milk, and mash until the cheese melts and the mixture is as smooth as you like it, adding more hot milk if the potatoes seem dry. You can also use a potato ricer to rice the potatoes into the bowl before mixing with the cheese. Just make sure the potatoes and milk are hot, or the cheese might not melt.
- Taste and add more salt, if you like. Serve immediately, or transfer potatoes back to sous-vide bag to keep warm. Fold in chives just before serving.
Tips for Making Chunky Mashed Potatoes in a Sous Vide:
- Choose the right potatoes: Yukon Gold or Russet potatoes are best for mashing, as they have a creamy texture and hold their shape well.
- Cut the potatoes into large chunks: This will help them cook evenly and prevent them from becoming too mushy.
- Season the potatoes well: Use a generous amount of salt, pepper, and garlic powder to flavor the potatoes.
- Use a vacuum sealer to seal the potatoes in the bag: This will help to prevent the potatoes from absorbing too much water and becoming watery.
- Cook the potatoes at a low temperature: 185°F (85°C) is a good starting point.
- Cook the potatoes for at least 2 hours: This will ensure that they are cooked through and have a tender texture.
- Mash the potatoes with a potato masher or ricer: Be careful not to over-mash the potatoes, as you want them to retain some of their chunky texture.
- Add butter, milk, and cream to the potatoes: This will help to make them creamy and smooth.
- Serve the potatoes immediately: Mashed potatoes are best enjoyed fresh out of the pot.
Conclusion:
Sous vide is a great way to make chunky mashed potatoes. This method results in potatoes that are cooked evenly and have a tender texture. The potatoes can be seasoned to taste and then mashed with butter, milk, and cream to create a creamy and delicious dish. Sous vide mashed potatoes are perfect for a special occasion or a weeknight meal.
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