Gorgonzola Sous Vide Mashed Potatoes

Gorgonzola Sous Vide Mashed Potatoes
Gorgonzola Sous Vide Mashed Potatoes

Gorgonzola Sous Vide Mashed Potatoes

Making mashed potatoes sous vide-style allows the potatoes to infuse with rich flavors while cooking and produce the ideal creamy texture.

5 from 1 vote

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Course Side Dish
Cuisine American

Servings 8

Ingredients

  

  • 4 Russet potatoes
  • 5 cloves garlic peeled
  • 1 cup milk
  • 6 tbsp butter
  • 1 tbsp rosemary minced
  • 4 tbsp gorgonzola crumbled
  • minced chives to garnish
  • Salt/pepper to taste

Instructions

 

  • Set your sous vide device to 195 degrees. Then, peel potatoes, roughly chop them, and place them in a bowl of cold water until all are prepared. Once ready, add potatoes (without water) to a large zip lock bag along with milk, garlic, butter, and rosemary.
  • Take out the air and seal the zip lock bag using either the water immersion technique or a vacuum sealer. Submerge bag in water and let sit for 1.5 hrs.
  • Once finished, remove bag and pour liquid into a bowl and reserve. Pass the potatoes through a fine mesh strainer or ricer into a separate bowl to obtain a very creamy consistency. Fold in the gorgonzola, then the milk/butter from the other bowl, and add salt/pepper, to taste. Can top with chives or extra rosemary.

Notes

This recipe pairs well with our other recipe for Santa Maria Sous Vide Tri Tip.

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