Sous Vide Mashed Potatoes

Cut taters into small bits like you would for boiling, but instead of boiling, put them in a sous vide bag with butter, cream, garlic, salt, and pepper.

When using vacuum sealer, stand ready to stop suction the instant it starts to force the cream to the top of the bag, then complete the seal.

Cook at 195℉ for 1½ hours.

I foolishly decided to run the potatoes through a ricer. That may produce a smooth consistency, but much less cleanup will be needed if you just dump them out of the bag into a serving bowl then use a masher on them.

They tasted really good though (even though I forgot to add chives - I should do that next time).

I've seen another hint to soak the cut up potatoes in cold water for a while (30 minutes to an hour) to extract starch before cooking. I suppose I'd then have to run them through a salad spinner to dry them off as well...