Wash your potatoes to remove any dirt and impurities, then peel. Chop into similar sized pieces. No perfection is needed here, but it’s best that they are all roughly the same size.
Place the diced potatoes into a vacuum sealer bag in an even and single layer. Seal the bag with the vacuum sealer and remove as much air as possible.
Bring your water bath to a steady temperature of 194F. Add sealed potatoes to the water bath and submerge completely. You may need to use a weight to make sure it stays under the water. Cook for 30 minutes.
Once potatoes are cooked through, remove from the water bath and rice the potatoes into a bowl using the potato ricer. Slowly mix in ghee until potatoes are no longer able to hold more ghee. Add salt and pepper to taste.
Serve immediately, garnishing with fresh chives optional.