John Myers
Ingredients for 3 servings:
- 750 g floury potatoes, cut into 1 cm cubes
- 240 g sweet cream, very cold
- 60 g butter
- some salt
- some nutmeg, grated
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
a recipe for the steamer or the water bath
Divide the potato cubes between two vacuum bags. They should be placed next to each other if possible. Season the cream with salt and nutmeg, divide the mixture between the two bags with the butter, and vacuum seal. The vacuum-sealed bags can be prepared well in advance and stored in the refrigerator. Steam in a steamer at 85°C for 50 minutes. 45 minutes is sufficient in a water bath. Remove from the bag and mash into a preheated bowl. Season again with salt and nutmeg if desired. This is usually not necessary, as the cooking method gives the potatoes more flavor than conventionally cooked or steamed potatoes. I have also served the cooked potato pieces unmashed, with a little parsley stirred in, as a kind of béchamel.
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