Garlic Chive Mashed Potatoes

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Cauliflower Puree #sousvide
Serves 4


  • 2 to 3 russet potatoes, peeled and diced in ½ inch (1 cm) cubes
  • 1 head garlic
  • 4 ounces (113 g) butter, softened
  • ½ cup (120 ml) heavy cream, warmed
  • Salt and pepper to taste½ cup (25 g) finely snipped fresh chives, for color, if desired.


  1. Fill and preheat the SousVide Supreme water oven to 183F/84C.
  2. Put the potatoes into a cooking pouch and vacuum seal.
  3. Submerge the pouch in the water oven to cook for at least an hour (and up to 4 hours will not affect texture.)
  4. Meanwhile, roast the garlic:
    1. Cut the top off of the garlic head exposing the cloves.
    2. Sprinkle the head with olive oil and salt and wrap it in a piece of aluminum foil.
    3. Seal the packet and roast the garlic in a 350F/175C oven for 45 minutes. When done let the garlic cool enough to handle and then squeeze all of the garlic out of the skins. The garlic should be paste-like.
  5. In a blender, process the roasted garlic cloves with the butter. Set aside.
  6. When ready to serve, transfer the potatoes to a bowl; add the garlic butter and all remaining ingredients and mash with a potato masher to your desired consistency.
  7. Taste and adjust seasonings with salt and pepper to your preference and top with the chives, if desired.

TIP: You can prepare the potatoes up to a day or two in advance of a meal and then quick chill submerged in ice water for 15 minutes and hold in the refrigerator until ready to proceed. When you put the meat/protein into the water oven return the potatoes to re-warm as the steaks cook, then mash

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