There are few things more luscious than Mashed Potatoes cooked in milk and butter in the sous vide. I first saw the technique done on chefsteps.com and it was one of the first things I did in my sous vide. It reminded me of a dish I saw on the Food Network about the best potatoes in the world. I couldn’t help but partake.
Learn From My Mistakes.
Unfortunately, I failed miserably the first time I made mashed potatoes in the sous vide by over packing the vacuum bag. My bag ruptured and I lost all the yummy butter and milk. Not to mention, I had to clean my Sansaire sous vide for the first time, not my favorite thing to do. My second attempt was much better. I didn’t over fill the bag, but I used a single Ziploc bag and the seams failed at the high temperature.
This time, I didn’t over fill my bag and I used a vacuum sealed bag rated for high temperatures. And the potatoes cooked perfectly.
Spinach? In Potatoes!??
The addition of spinach came as inspiration from Notions and Notations of a Novice Cook. I was already making Chicken with 40 Cloves of Garlic Confit and I couldn’t pass up something as beautiful as what she did here. Spinach adds such a great nuance and earthiness to a really rich dish. It is so easy to just dump the hot milk and butter over them spinach and allow the residual heat to wilt them into the potatoes. Next time I might add some parmesan or goat cheese just to send these over the top even more. The Chicken with 40 Cloves of Garlic Confit goes so well with this dish, the garlic sauce melds so well into the potatoes, it is truly a match made in heaven!