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Fill a large pot with water. Insert your sous vide machine, and set the temperature to 190F degrees.
Slice the potatoes into 1-inch pieces. Place the potatoes in a gallon-sized sous-vide bag with the 3 tablespoons butter, rosemary sprig, salt and pepper. Vacuum and seal the bag with the FM2000 system.
Submerge the bag into the preheated pot of water, and cook for 1 hour. Place the bag in a bowl of ice water for 10 minutes to stop the cooking process.
In a small pot, melt ¼ cup butter. Add the minced garlic and rosemary. Sauté for 1 minute. Remove from heat. Let cool for 10 minutes.
In a large bowl, combine the rosemary garlic butter with the mayonnaise, salt and pepper. Stir in the potatoes, omitting the rosemary sprig. For the best flavor, refrigerate for at least one hour.