Recipes

Mashed Potatoes with Scallions and Goat Cheese

Meat and potatoes. That’s our kind of meal. The Chevre goat cheese adds a tangy punch and these mashers go well with just about everything.
Copyright © 2012 PolyScience; Photos and Recipes by Joe Strybel

Serves 3-4
Prep time: 10 minutes
Cook time: 90 minutes

Ingredients:
15-20 small potatoes, peeled (if desired) and cut into quarters
2 tablespoons butter
3 Scallions/Green Onions, sliced in 1” pieces.
salt and pepper to taste
6 ounces Chevre Goat Cheese

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Step 1:
Set the Sous Vide Professional™ to 180°F / 82°C, with the rear port closed and front port fully open.

Step 2:
Put potatoes, scallions and butter into vacuum bag, taking care to arrange in a single layer. Season with salt and pepper. Vacuum seal.

Step 3:
Place sealed bag in circulating water bath and cook for 90 minutes.

Step 4:
Remove the potatoes from water bath. Open and drain into colander; pour the potatoes into a food processor, add the goat cheese, and puree until smooth. If a food processor is not available, potatoes can be mashed with a fork or masher.

Step 5:
Mashed Potatoes can be cooled, vacuum sealed and kept for up to 4 days, or up to 6 months in the freezer.

 


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