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Sous Vide Mashed Potatoes – some of the BEST and easiest mashed potatoes ever. Super creamy, butter, and perfect with everything.
Everyone has their own way to make mashed potatoes and they are one of the simplest yet delicious side dishes you can have. They go with everything from your favorite Meatloaf to being on the holiday table next to your Prime Rib.
They really are the perfect side dish. And if you can cook them sous vide, you will never look back because they got even better!
When you traditionally cook mashed potatoes you cook them in boiling water. And when you drain that water it is cloudy and full of starch and flavor from the potatoes. Well when you sous vide mashed potatoes, there is no starchy water that goes away. You get 100% of the potato taste and nothing is watered down. Trust me, I know it sounds crazy. But these will be the BEST mashed potatoes you will ever have.
Sous Vide translates to “under vacuum”. What that means is you vacuum seal the potatoes in a bag, and then cook them in a water bath that is circulating the water at the perfect temperature.
It works really well with meat because you are cooking the steak, pork etc to the exact done-ness you want. There is no overcooking your steak. With these Sous Vide Egg Bites you get the fluffiest and creamiest egg because it is cooking slowly at the right temperature.
What Are The Best Potatoes For Mashing?
I really like to use Russet Potatoes when you are cooking them sous vide. They are high in starch and low in water, so they give you a great flavor and taste. Yukon Golds are another favorite, they mash really well and are super creamy.
How To Make Sous Vide Mashed Potatoes
- Start by peeling and slicing your potatoes. You can leave the peel on if you like, but I like to take it off for creamier potatoes. Slice the potatoes into 1/2 inch thick disks. Stack them about 4 pieces high on your cutting board.
- Arrange the stacks of potatoes into your bag. Add pats of butter, garlic cloves and sprinkle salt on the inside of the bag.
- Seal the bag. If you have a food saver or a way to vacuum seal your bag, this works the best. If not, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
- Once the water reaches 194 degrees F add the potatoes and cook for 60 minutes. Some devices will not let you go that high, in which case you can do 185 degrees F for 90 minutes.
- Once the potatoes are done, carefully remove the bag from the water, cut the top and pour into a large bowl.
- Mash the potatoes and stir in the heavy cream. Continue to stir and mash to get your desired consistency. If you like really smooth mashed potatoes you could also use a mixer for this step.
Tips For The Best Sous Vide Mashed Potatoes
- There are recipes that put the cream in with the potatoes when you are cooking them, but I prefer not to do this. Not all of the cream is necessarily used, so you lose some of the melted butter as well as flavor that gets throw away. It is very easy to add cream when you mash them to get your desired consistency and get super flavorful, rich, and delicious potatoes.
- You can make these potatoes ahead of time. To keep them warm until you are ready to serve, seal them in a bag (vacuum seal or remove as much air as possible) and place in a sous vide bath at 135 degrees F for up to 6 hours.
- You can make your favorite variation of these potatoes. Start with this base recipe and stir in jalapeno, cheese, bacon etc when you are mashing to serve.
- Make sure to taste the potatoes when you are mashing and adjust the seasoning. There was some salt added while they cooked, but you want to make sure it was enough.
Sous vide mashed potatoes are so easy to make and it is incredible how much more flavorful they are than the traditional version. Trust me, you will not want to go back!
Personally I love that I can put them in the water bath and forget about them. It is perfect for the holidays when you are worried about your Sausage Stuffing being perfect and taking the Roasted Turkey out of the oven. Just one less thing to think about.
Dinner Recipes To Serve With Mashed Potatoes
- Braised Short Ribs
- Turkey Meatloaf
- Baked Ham
- Crock Pot Pork Roast
- Chicken Madeira
- Sous Vide Chicken Breast
Sous Vide Mashed Potatoes
Ingredients
- 2 1/2 pound potatoes, Russets or Yukon Gold
- 1/2 cup butter, cut into tablespoons
- 3 cloves garlic, peeled and crushed
- 2 teaspoons kosher salt
- 3/4 cup heavy cream, approximately
Instructions
- Fill a large container or pot with water. Attach your sous vide precision cooker and set the temperature to 194ºF.
- Wash and peel your potatoes, if desired. Slice the potatoes into 1/2 inch thick disks. Stack them about 4 pieces high on your cutting board.
- Arrange the stacks of potatoes into your bag. Add pats of butter, garlic cloves and sprinkle salt on the inside of the bag.
- Seal the bag. If you have a food saver or a way to vacuum seal your bag, this is great. If not, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
- Once the water has reached 194ºF, add the potatoes and cook for 1 hour. .
- Once the potatoes are done, carefully remove the bag from the water, cut the top and pour into a large bowl.
- Mash the potatoes and stir in the heavy cream. Continue to stir and mash to get your desired consistency.
- Taste and adjust the seasoning before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How great for when you’re preparing a large holiday meal! Love these spuds!
My family loves this recipe! So delicious and tasty! I can’t wait to make this again soon!
This is so amazing! And I love that it is really easy to make!