Sous vide mashed potatoes

Put three large russet potatoes, a stick and a half of butter, salt, white pepper and a cup of heavy cream into a vacuum-seal bag and seal it.

Cook in a 194F sous vide; wrap the bath in a clean kitchen towel to hold the temperature.

After 30 to 40 minutes remove the potatoes, crush them with gloved fingers into manageable pieces and press them through a fine mesh sieve.

Whisk the mash minimally, just enough to incorporate the butter, to avoid building up gluten; smooth into a serving bowl.