Has anyone done the retrograde starch mashed potatoes sous vide? I've always just done them with a pot and a thermometer, but it would be simpler to bag a bunch of potato slices and do them in the waterbath (at least the first cook, but probably both).
Do you think there would be an issue with them being bagged vs. in the water? Is that a good or bad thing?
I used to do it quite a bit - until I got out of my potato puree phase.... I think I wrote about it about 40 pages ago... haha... I sliced the potatoes about 3/8" thick, bagged, and into the bath - I think I let mine go for about an hour, then cooled. I did the second cook in barely simmering water. The results came out pretty good - but there were always a few granules that never cooked through, so I always had to run the puree through a tamis to get rid of the grittyness. The basic procedure was:
1) retrograde starches/cool
2) simmer until cooked through
3) run through ricer
4) dry potatoes in skillet over low heat
5) add butter
6) run through tamis
7) add starchy potato water to adjust consistency