Mashed Potato for One

Have you ever wanted mashed potatoes, but thought… how can you easily make it for just yourself? With the traditional cooking method you peel, quarter, boil, drain, mash/whip, add ingredients (butter, cream, herbs, etc) and serve. Doing that for one potato would give you half a serving by the time you deal with amounts of potato lost to the cooking and preparation process. Making 2 potatoes may be a solution, but then it can become a portion control issue. Well, I want to let you in on my latest experiment – sous vide mashed potatoes for one. I think this experiment will make it possible for any single diner to enjoy mashed potatoes (without having a lot of waste or extras or having to rely on single serving instant potatoes – of which all of these I am guilty!).

Save Print

Prep time: 15 mins

Cook time: 90 mins

Total time: 1 hour 45 mins

Serves: 1

Ingredients

1 medium/large russet potato
1 tbsp butter
2 tbsp whole milk
¼ tsp salt
¼ tsp white pepper
¼ cup sour cream (optional)
⅛ tsp fresh thyme (optional)

Instructions

Set the sous vide bath to 194 degrees.
Slice the potato into thin uniform slices, preferably with a mandolin.
Place the potato slices, butter, milk, salt, pepper, and thyme into a vacuum or zip top bag.
Seal the bag using the Moist setting or using the water immersion technique.
Place the bag into the water bath for 1.5 hours.
Remove bag from water bath and the contents into a small bowl.
Add the sour cream and whip the potato slices with a fork until smooth.
Add salt and white pepper as desired.
Garnish with additional herbs if desired.

2016-11-26-19-38-28

Set the sous vide bath to 194 degrees. Slice the potato into thin uniform slices, preferably with a mandolin.

2016-11-26-19-39-23

Place the potato slices, butter, milk, salt, pepper, and thyme into a vacuum or zip top bag.

2016-11-26-19-41-55

Seal the bag using the Moist setting or using the water immersion technique.

2016-11-26-19-44-45
Place the bag into the water bath for 1.5 hours.

2016-11-26-20-42-35
Remove bag from water bath and the contents into a small bowl. Add the sour cream and whip the potato slices with a fork until smooth.

2016-11-26-21-42-39
Add salt and white pepper as desired. Garnish with additional herbs if desired.

2016-11-26-21-55-47

Served with schnitzel and mushroom gravy along with garlic bacon green beans.

2016-11-26-21-56-00

Save

2 COMMENTS

Roger Wright | 28th Nov 16

I’m going to have to try this method.
- Kent | 28th Nov 16
  
  The Anova immersion circulator is on sale right now, if you need a sous vide device.