Sous Vide Mashed Potatoes

Name: Sous Vide Mashed Potatoes
Total time: 105
Yield: 4
Ingredients: 1 ½ pounds russet potatoes; ½ cup cold salted butter, cubed; ½ cup half-and-half, or as needed; ⅓ cup sour cream; salt and freshly ground black pepper to taste

Recipe by France C from allrecipes.com

Dinner,Side Dish 2 Hr. 45 Mins.

Ingredients

4 servings

•

1 ½ pounds russet potatoes
•

½ cup cold salted butter, cubed
•

½ cup half-and-half, or as needed

•

⅓ cup sour cream
•

salt and freshly ground black pepper to taste

Instructions

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.