One Pot Mashed Potatoes
Carlene Thomas RDN
October 2, 2020
Use your Anova Precision Oven to make mashed potatoes all in one pot! Sous vide mode takes sliced potatoes cooked in cream and butter so you don’t have to boil and drain a big pot of water. Mash directly in the cooking and serving dish for less mess.
Serves
4
Prep Time
00:10
Cook Time
01:00
5 (2)
297
Ingredients
4 Medium
Russet potatoes ( 1 pound 10 oz peeled)
2.5 oz
High quality butter
1 cup
Heavy cream
2 tsp
Kosher salt
Freshly ground black pepper
Fresh chives and thyme
Steps
1. Preheat oven
Sous Vide Mode: On
Steam: 100%
Temp: 194°F
Heat: Rear
2. Peel potatoes
Wash potatoes and remove any eyes. Peel and discard skins.
3. Slice potatoes
Slice potatoes to 1/4 inch thick rounds.
4. Add potatoes to dish
To make these truly one pot potatoes, find an oven safe casserole dish about 8 inches round and 4 inches deep. This allows for plenty of space for cooking and mashing with liquid.
5. Add dairy
Add sliced butter and heavy cream (cold is fine) to the dish.
6. Cook potatoes
It’s not necessary to fully submerge all the potatoes or to stir. Potatoes will be fork tender.
Sous Vide Mode: On
Steam: 100%
Temp: 194°F
Heat: Rear
01:00 Timer
7. Mash
Use a hand held potato masher (“S” shape masher used here) and thoroughly mash all potatoes. Use a rubber spatula to clean vessel edges.
At the half way mark, there should be a substantial amount of liquid still. Keep mashing and stirring.
8. Season
Add salt and pepper. Taste and adjust.
9. Keep warm
Need to finish up dinner? Place back in the oven to keep warm. When tested, even after 45 minutes, these tasted perfect.
Sous Vide Mode: Off
Steam: 15%
Temp: 140°F
Heat: Rear
00:45 Timer
10. Top with herbs and serve
Add another pat of butter and fresh herbs. Serve. Pairs well with rotisserie chicken.
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