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.
Sous vide cooking is now an accessible option for the home kitchen. This multi-functional countertop appliance can be used as a sous vide water oven or slow cooker.