Sous Vide Mashed Potatoes
This recipe for basic mashed potatoes uses your sous vide immersion cooker. While it does take longer than traditional boiled potatoes, the potato flavor is much more concentrated because you aren't boiling away the flavor in water. The added flavor is well worth the time, plus you free up space on the stove for other things!
Feel free to add different seasonings to the bag to suit your tastes. I like to use truffle or garlic butter instead of plain.
To make vacuum sealing liquids easier, you can freeze half-and-half and sour cream in ice cube trays ahead of time.
If you do not have a vacuum sealer, you may use a large plastic resealable bag. To use the water displacement method to seal a plastic resealable bag, slowly lower the bag into the water, letting the water pressure force the air out of the bag, then seal closed. Halfway through cooking, move potatoes around in the bag so they cook evenly.