For the Potatoes
- Yukon Gold Potatoes (or good for mashing) 4
- Garlic Clove (peeled) 6
- Heavy Cream 180 ml
- Unsalted Butter (diced) 8 tbsp
- White Pepper (ground) ⅛ tsp
- Kosher Salt 1 tbsp
- Nutmeg as needed
- Water as needed
Tools that you will need
- 8qt (8L) Pot
- Large mixing bowl
- Potato Masher or Large Fork
- Rubber Spatula
Cooking Steps 1/ Prep Cooking
Prepare the Probe
Insert the probe into the clip attached to the side of the pot making sure it doesn't touch the bottom.
Measure and Add the Water to the Cookware
Fill the pot up to the bottom of the probe bracket.
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol appears on the cooktop. Select Slow Cooking/ Sous Vide and set the temperature to 90°C.
2. Prepare the Potatoes
While the water preheats, peel and quarter the potatoes. If the potato is large, you may cut it into smaller pieces keeping them as uniform as possible. Add to a large vacuum bag.
|Yukon Gold Potatoes(or good for mashing)||4|
3. Add the Remaining Ingredients
Combine with potatoes and garlic.
|Garlic Clove (peeled)||6|
|Heavy Cream||180 ml|
|Unsalted Butter (diced)||8 Tbsps.|
|Kosher Salt||1 Tbsp.|
|White Pepper (ground)||⅛ tsp.|
4. Vacuum Seal the Bag
Place the bag flat on the vacuum chamber and seal on Vacuum Level 2/ Seal Level 2.
5. Add and Cook the Potatoes
Make sure the bag doesn't touch the probe. Cook the potatos for 1 hour and 20 minutes, or until the potatoes are tender when smashed throught the bag.
6. Mash and Season the Potatoes
Turn the burner off, then remove the bag from the water, open it and add the potatoes and hot liquid to a large bowl. Mash until creamy and smooth and adjust seasoning to your liking.
|Kosher Salt||as needed|
|White Pepper (ground)||as needed|
7. Serve as Desired
Serve with gravy, turkey, or incorporate this recipe into your shepherd's pie.
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!