Fingerling potatoes tend to be creamier than russet or Yukon potatoes and cooking them in the vacuum bag allows the potatoes to cook at a certain temperature and to be cooked only in oil. The advantage of cooking in sous vide is that I don’t have to put a lot of oil to cover all of them, whereas in a pot I would have to use much more oil and you wouldn’t even need all of it at the end.
The result is a very creamy, soft, and airy purée. Extra flavor is added with vegetable stock instead of water, so this mashed potato is not only vegan but nut-free and gluten-free.
The fact that the garlic is also cooked in the sous vide bag with the potatoes makes its flavor really permeate the potatoes, so it’s a beautiful, full-rounded flavor achieved with every few ingredients! If you prefer to have a plain but still exquisite pomme puree (mash potato), you can always omit the garlic.
And the best part of this mashed potato is that it doesn’t contain any refined ingredients and it’s not overly saturated with unhealthy fats.
Use vegan butter, grapeseed oil or extra virgin olive oil instead of oil (keep in mind that the grapeseed or extra-virgin olive oil will affect the flavor)
Use nut milk instead of vegetable broth to thin
Omit garlic If desired
Top with pesto and/or lemon zest for an extra zing
Circulator
1 large pot or a 12qt cambro container
Vacuum seal machine and a 10” X 10” food-grade vacuum bag
1 large bowl
1 rubber spatula
1 large whisk
Use this delicious mashed potato as:
A filling
A side
Bake it
Torch it
Use in your tofu scramble
Reduce the amount of vegetable broth added to make it thicker and use as a filling for potato tacos
680g fingerling potatoes, peeled and cut into 1” rounds
110ml avocado oil or grapeseed oil
17g (about 4 whole) garlic cloves, peeled
5g sea salt
400ml vegetable broth
White pepper, to taste
Basil oil, to taste (optional)
Fresh dill leaves, to taste
Fresh mint leaves, to taste
Set your water bath to 90ºF.
In a food-grade vacuum seal bag, place potatoes, oil, garlic, and salt. Make sure there is no oil at the top of the bag so it can seal properly. Mix and seal using a vacuum seal machine.
Cook in the water bath for 50 minutes, then remove and open bag.
Transfer the cooked potatoes into a bowl and mash using a potato masher. Warm the broth and add it. Combine until completely emulsified (Note: you can clean the bag and reuse it!).
Season with toasted white pepper and more salt if necessary.
Finish with some basil oil, and some fresh dill and mint.
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