How to prepare mashed potatoes using the Sous vide technology?
Methods and ingredients for preparing the recipe.
Ingredients
Serves: –+
- Potatoes 250 gr
- Butter 50 gr
- Cream 50 gr
- Salt
Method
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Peel potatoes and rinse them well under running water.
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Cut each potato into wedges (the size of the wedges does not matter, but the smaller they are, the faster the dish will be ready).
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Season the potatoes with salt (to taste) and mix thoroughly.
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Put butter, cream and potatoes in a vacuum bag, seal.
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Place the bag in a sous vide bath for 30 minutes at a temperature of 90 degrees (if your slices or slices are very thin, you will need 25 minutes).
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Place the prepared potato and butter mixture on a sieve set on a deep plate and carefully rub the potatoes through it.
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Whisk the resulting puree. Oxygen trapped in the puree during the whipping will make it even more fluffy and tender.
The above algorithm of actions is also suitable for making puree out of celery or Jerusalem artichoke, pumpkin. If you are going to make the pure from apples or pears, you will not need butter and cream. Just place the sliced fruit in a bag and cook at 80-90 degrees for 15 minutes.
Enjoy your meal!
