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.
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.
Recommended Amazon Products for this Recipe:
This page may contain Amazon Affiliate links that earn us a small commission, at no additional cost to you. We only show products we personally use in our kitchen. See our disclaimer for more information.
2 thoughts on “Gorgonzola Sous Vide Mashed Potatoes”
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Thanks so much 🙂 By the way, you have an awesome website with great recipes! gmdrecipes.com for anyone who is interested.