SOUS VIDE MASHED POTATOES

2 pounds russet potatoes, peeled and

cut into 1/2-inch cubes

1 stick unsalted butter

1/2 cup whole milk or heavy cream

1 1/2 teaspoons kosher salt, plus more to

taste

Using a sous vide circulator, preheat water to 200 degrees. Starting with hot tap water will shorten the preheating time.

Combine potatoes, butter, cream, and salt in a 1-gallon freezer-safe sealable food-storage bag. Gently lower bag into prepared water bath until steaks are fully submerged, then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of bag, release remaining air bubbles and reseal bag. Cook until the potatoes are very tender, about 1 hour or up to 2 hours.

When ready to serve, carefully remove bag from water bath and add potatoes, in batches, to a ricer. Strain into a medium bowl. Continue until all potatoes are riced. Then fold in liquid from bag and taste for seasoning. Serves: 8

— Adapted from a recipe from chef Nealey Thompson of The Cook’s Warehouse.

Per serving: 201 calories (percent of calories from fat, 53), 3 grams protein, 21 grams carbohydrates, 2 grams fiber, 12 grams fat (7 grams saturated), 33 milligrams cholesterol, 368 milligrams sodium.