We test all three methods - Will the modern Sous Vide steal the show, or will the classic Traditional method prove that old ways are the best? Maybe the Pressure Cooker will surprise us all!
Sous Vide Recipe: [total cooking time 2:42:00]
2 pounds (900g) Russet Potatoes, skinned and cut into 1/2 in rounds.
1/2 c water (120g)
1/2 c Heavy Cream (120g)
6T butter (85g)
1T kosher salt
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Seal all ingredients in a plastic bag and cook in water bath at 195F or 90.5C for 1 1/2 hours or 1 1/2 metric hours. Drain in a bowl through a strainer retaining the cooking liquid. Run through a food mill or a ricer and fold in the cooking liquid. Salt and pepper to taste.
Pressure cooker. [total cooking time 46:00]
2 pounds (900g) Russet Potatoes, skinned and each potato cut into 6 pieces.
Water to cover.
1T kosher salt
1/2 c Heavy Cream (120g)
6T butter (85g)
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Put cut potatoes in the pressure cooker and cover them with cold water, you want it to be about an inch over the highest part of the potatoes. Salt and cover the pressure cooker. Cook on high pressure for 15 minutes and then let the pressure release quickly. While they cook put your cut butter and cream in a large bowl. Strain the potatoes and then run through a food mill or a ricer and fold in the cream and butter. Salt and pepper to taste.
Traditional [total cooking time 26:00]
2 pounds (900g) Russet Potatoes, skinned and each potato cut into 6 pieces.
Water to cover.
1T kosher salt
1/2 c Heavy Cream (120g)
6T butter (85g)
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Put cut potatoes in a small pot and cover them with cold water, you want it to be about an inch over the highest part of the potatoes. Salt and place on high heat. Cook on high until they offer no resistance when pierced with a fork or a knife and they fall off without coming out of the water. While they cook put your cut butter and cream in a large bowl. Strain the potatoes and then run through a food mill or a ricer and fold in the cream and butter. Salt and pepper to taste.