Sous Vide Potatoes Recipes

SOUS VIDE POTATOES

Steps:

• Prep the potatoes: leave whole any potatoes that are smaller than 3/4-inch in diameter. Halve or quarter larger potatoes into smaller pieces roughly 1-inch in size.
• Heat the water: fill a pot with water and place your immersion circulator inside. Set the temperature to 194°F and let the water come up to temperature.
• Prep the potatoes: add the potatoes, chives, salt, black pepper, and oil to a gallon-size zip-top freezer bag. Toss together in the bag to distribute the ingredients. Add 3 or 4 heavy soup spoons to the bag-potatoes have a tendency to float, and the spoons will help weigh the bag down.
• Seal the bag: with as little air as possible, seal the bag, by using the water displacement method to help press out all the air: slowly lower the bag with the potatoes into the water, letting the pressure of the water press the air through the top of the bag. Once the top of the bag reaches the water-line and all the air has been pressed out, seal the bag. Set the potatoes aside on a kitchen towel until the water has finished heating.
• Cook the potatoes: once the water has come up to temperature, submerge the bag of potatoes in the pot. Make sure the bag is completely submerged; otherwise the potatoes will not cook evenly. Cook for 1 hour, and check for doneness by carefully removing the bag from the water, opening the top and sticking a fork in a potato to determine its tenderness. If not tender all the way through, reseal the bag and continue cooking.
• Serve: remove from the water, and turn off the circulator. Transfer to a serving platter and sprinkle some additional fresh chopped herbs and sea salt over the top, if desired. You can also drizzle the cooking oil over the plated potatoes.

SOUS VIDE MASHED POTATOES

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.