Mashed potatoes sous vide
500 g potatoes (Linda), peeled
250 g cold butter, cubed
By cooking the potatoes in a vacuum they will retain all of their flavor. You can cook them very soft without leaching. Vacuum the potatoes and cook in the fusionchef sous vide water bath at 85 °C for approximately 90 minutes.
Remove from the bag and immediately (while still hot) press the potatoes through a potato press and onto the cold butter. Carefully combine until the butter has been absorbed. Push through a fine sieve. If not using the puree immediately, you can cool it and store.
Place the puree into a pan with some milk and warm while carefully stirring. Season to taste and serve.
This recipe was generously provided by EFFILEE from the November/December 2010 issue. Image: ©HandmadePictures / Fotolia.com