Garlic and Rosemary Mashed Potatoes

Step 1: Set the Anova Sous Vide Precision Cooker to 194ºF (90ºC). Step 2: Rinse and peel the potatoes. Slice into 1/8-inch-thick rounds. Step 3: Smash and peel the garlic cloves. Step 4: Combine the potatoes, garlic, butter, milk, rosemary, and 2 teaspoons salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 1/2 hours.

Finishing Steps Step 1: When the timer goes off, remove the bag from the water bath. Pour the entire contents of the bag through a strainer set in a medium bowl. Discard the rosemary. Step 2: Transfer the potatoes to a large bowl and mash using a potato masher, rice, or food mill. To get a super smooth texture, pass the mashed potatoes through a tamis, chinois, or sieve. (Do NOT use a food processor, electric mixer, or blender – due to the starch in the potatoes, if you over mix the potatoes you'll end up with a gluey texture.) Step 3: Gently stir the strained melted butter and milk into the mashed potatoes. Season to taste with salt and white pepper. Garnish with additional fresh rosemary. Serve.

From https://recipes.anovaculinary.com/recipe/sous-vide-garlic-and-rosemary-mashed-potatoes