Mash potato sous vide

Adapted from Chef Steps pomme purée

This recipe was inspired by Chef Steps pomme purée. We have gone for a slightly less indulgent (read: ‘butter’) version, while retaining all the superb qualities of the recipe, including ease-of-preparation and texture.

We have previously used our silky mash recipe as the default for preparing mash potato. This is a great recipe when sous vide equipment is not available. The reason that recipe works so well is also the same reason this one is a winner—the potatoes are cooked in their skin and this prevents them from absorbing excess water as they cook. In this receipe, no water comes in contact with the potatoes and this makes for a pure potato (and butter) flavour.

As with any mash potato recipe, there is scope to infuse flavour into the milk. Or simply add a ⅛ tsp of roasted garlic per person to the bag while cooking for a subtle, delicious note.

We use salted butter in our recipe. Many recipes call for unsalted butter and this makes a lot of sense, as the seasoning can be controlled independently. We have deliberately gone with salted butter in our recipe to provide a reference for those who use it, and adjusted our salt down to 0.25% by weight. (Our butter was 1% salt.) We have found this is suitable for most people’s palettes. Add more to taste.

This recipe is written for a single serve, so it can be easily scaled to suit the number of guests.