PREPARATION INSTRUCTIONS:

Sous Vide Method:

• Simmer vacuum bag in a large pot of water (ideally around 185 degrees) for about 15-25 minutes or until fully warmed.

Stove top method:

• Warm gently in a saucepan over low heat. If there is milk on hand, thinning these with a bit will help move things along, but if you just apply consistent low heat and stir every couple of minutes the will be fine (rushing the process tends to result in burning). Alternatively, you can toss them in the microwave and warm for a few minutes.

Microwave method: 

• Transfer to a microwave safe dish, cover, and microwave on high for about 5 minutes.

INGREDIENTS: potatoes, cream, salt, buttermilk, white pepper, butter