Sous Vide Mashed Potatoes
gather ingredients: - yukon gold potatoes - butter - fresh dill - milk/ cream - green onions
Preheat water bath to 194f. Then wash and peel all potatoes.
slice potatoes into ~ 1/2" rounds
transfer the sliced potatoes to a vacuum seal bag. Layer no more than 2 thick.
add cubed butter and chopped dill
Once water reaches temperature, lower the potatoes into the sous vide water bath and cook for ~ 60 minutes.
transfer hot, cooked potatoes to a flat bottomed dish + mash
Once most of the large chunks are gone, add the cream / milk
mash until smooth, then add green onions and salt + pepper to taste.
pile high in a serving bowl and top with a pat of butter