No Thanksgiving menu is complete without mashed potatoes. They truly are the ultimate comfort food. This crowd-pleasing side dish can be made in a variety of ways – using the slow cooker, cooked over the stovetop, or even cooked sous vide.
The Test Kitchen liked the idea of cooking mashed potatoes in the Hamilton Beach® Professional Sous Vide and 6QT Slow Cooker. Cooking sous vide provides maximum flexibility in the kitchen. It’s a great way for at-home cooks and entertainers to juggle multiple tasks at once – a perfect method for the sometimes stressful (OK, always stressful) holiday season. Leave your potatoes in the preheated water bath and get started setting the table, slicing the turkey, or showering before guests arrive. The temperature-controlled water bath assures you the potatoes won’t overcook – now that’s something to be thankful for.
Put potatoes, butter, garlic, and herbs into a sous vide-safe bag and vacuum seal. Put the bag into the water bath once it reaches 194 degrees and press START. The potatoes will cook for 3 hours, then they are ready to be removed and mashed. Save the excess liquid from the bag and discard the herbs. Using a potato ricer or food mill, press the cooked potatoes and garlic into a large bowl. Add heated milk to the reserved cooking liquid and gently whisk into the mashed potatoes. Top the mashed potatoes with fresh herbs and cracked pepper and serve.
These no-fail garlic and herb mashed potatoes are best enjoyed underneath a heavy pour of gravy at a table full of friends and family. Free up some space on the stovetop and try cooking this go-to side dish sous vide this Thanksgiving.
- 3 large (about 2 pounds) russet potatoes peeled, halved, and sliced into 1/8-inch thickness
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, cut in small cubes
- 5 cloves garlic, peeled and smashed
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 3/4 cup whole milk, heated
- Salt and ground white pepper
- Select sous vide mode and set temperature to 194°F and time for 3 hours.
- In a large bowl, toss potato slices with salt. Drain well.
- Add the potatoes, butter, garlic and herbs to a sous vide-safe bag. Vacuum tightly and seal.
- When water reaches set temperature, add potatoes to the water bath and press start.
- When cooking time has ended, remove bags from water bath and open.
- Using a strainer, drain the liquid from the potatoes into a small bowl and reserve. Discard the herbs.
- Using a potato ricer or food mill, press potatoes and garlic into a large bowl. Add heated milk to the reserved cooking liquid. Gently whisk liquid into the mashed potatoes. Season to taste and serve immediately.
- Test Kitchen Tip: To serve a crowd, double the recipe and sous vide 2 bags of potatoes.