Sous Vide Mashed Potatoes

Based off of Sous Vide Garlic and Rosemary Mashed Potatoes

Ingredients

• 2 pounds Russet potatoes
• 1 cup Heavy Whipping Cream
• 8 Ounces unsalted butter
• 2 cloved garlic
• Salt and white pepper

Cooking Instructions

• Combine peeled potatoes, garlic, butter, salt/pepper, and heavy whipping cream in vacuum sealed bag
• Set sous vide to 194F
• Place bag in water bath and cook for 2 hours

Styles

Cheesy Horseradish

• 8oz grated white aged cheddar cheese
• 1/3 cup sour cream
• 2 tsp horseradish
• 1/2 cup shallots

1. Saute the shallots with some garlic in one table spoon of butter for a couple minutes
2. Add the horseradish the sour cream, shallots, and cheese to the mashed potatoes

Loaded

• 8 slices Bacon cooked and chopped
• 2 cups shredded cheddar cheese
• 2 cups sour cream

1. Add the bacon, cheese, and sour cream to the mashed potatoes