These sous vide mashed potatoes are as good as it gets. This recipe makes perfectly smooth, creamy, and fluffy mashed potatoes that are just to die for. Everyone always loves them, so they're perfect for hosting!
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The Best Sous Vide Mashed Potatoes
If you love mashed potatoes, you're going to be obsessed with this sous vide mashed potatoes recipe. And that's because as good as mashed potatoes are they're even better when they're made with your sous vide machine.
Seriously, these sous vide mashed potatoes are incredibly creamy and fluffy with a delicious garlic butter flavor. Gah, they're just so good I could eat 'em every night with dinner!
Plus, in addition to tasting out-of-this-world good, this recipe is super easy to make. All you have to do is slice the potatoes, let them sous vide until they're tender, then mash 'em up.
Yup, it's that simple!
By the way, since making these mashed potatoes is pretty much entirely hands-off, you'll have plenty of time to work on the main course. If you're looking for what to serve with mashed potatoes, a few of my favorite recipes are these baked chicken cutlets, baked turkey wings, and this green spaghetti.
Ingredients
As I mentioned earlier, this recipe only requires a few simple ingredients. And you won't believe that's all you need to make creamy mashed potatoes with an unbelievable flavor.
Anyway, here's everything you'll need to make sous vide mashed potatoes:
- 2 lb. Russet potatoes, diced
- ¾ cup unsalted butter
- 1 Tbsp. garlic, minced
- ¾ cup whole milk
- Salt to taste
- Fresh chives (or any fresh herbs)
Pretty simple, right?!
Now, I like using russet potatoes because they generally turn out best when mashed. But if you don't have any - and you don't feel like running out to the store - then Yukon gold potatoes will work as well.
Also, if you want to make even richer, creamier mashed potatoes, you can add a ½ cup of sour cream to the recipe when you mix in the rest of the ingredients.
Oh, and if you have all of these ingredients, plus a little cheese and bacon, then you'll have everything you need to make these twice baked mashed potatoes, so definitely want to give that recipe a try next!
Tools To Use For This Recipe
- Sous vide machine to cook the potatoes at the perfect temperature.
- Sous vide bag to put the potatoes in for cooking in the water bath.
- Potato masher to make the potatoes extra smooth and creamy.
How To Make Sous Vide Mashed Potatoes
I know I've mentioned this already, but it's worth saying again, this sous vide mashed potatoes recipe is unbelievably easy to make. It's basically like making normal mashed potatoes recipe, but instead of waiting for water to boil, the sous vide cooker takes care of everything, so you barely have to lift a finger.
So, without further ado, let's get cooking!
Step 1: Prepare The Potatoes
First, begin by filling a large pot or container with water. Then you'll want to attach the sous vide precision cooker to the sous vide bath and set the temperature to 195ºF (90ºC).
Next, you can slice the potatoes if you haven't done so already and place the potato slices into a Ziploc bag or sous vide bag and add the butter, garlic, kosher salt, and add milk to it.
Now spread the potatoes evenly in the bag to coat them with all of the ingredients, and then seal the bag using the "water displacement method" technique - seal almost all of the bag, leaving one corner open.
Then you can sink the bag in the sous vide water bath and make sure that the zip is covered with water, then close it to vacuum seal the potatoes. After that, you can set the timer, and sous vide the potatoes for 1 hour.
Step 2: Mash The Potatoes
Once the potatoes are done cooking, transfer the hot potatoes to a large bowl along with half of the liquid from the bag. Then, using a potato masher, you'll want to mash the cooked potatoes until they're nice and smooth. While you're mashing them, you can add more melted butter if you want them smoother.
By the way, if you're a big stickler about clumps, you might want to invest in a potato ricer. It's perfect for removing even the tiniest of lumps in potatoes, and I use mine quite a bit.
Step 3: Season And Serve
Once the mashed potatoes have reached your desired consistency, give them a taste and add some more salt and pepper as needed.
When you're ready to serve, garnish the mashed potatoes with chopped chives or any fresh herbs.
Enjoy!
How To Store Sous Vide Mashed Potatoes
This recipe for sous vide mashed potatoes makes 4 servings, so it should the perfect amount for a side dish with dinner. And if you happen to end up with leftovers, consider yourself lucky because they reheat super well!
As for the leftover mashed potatoes, you can store them in an airtight container in the fridge for about 3-5 days.
Alternatively, if you want to keep your potato mash for longer, you can freeze it in either an airtight container or a freezer-safe bag, and it'll last for up to 12 months.
How To Reheat Sous Vide Mashed Potatoes
When you're ready to enjoy your leftover mashed potatoes again, you'll definitely want to reheat them.
So to reheat your leftovers, place the potatoes in a pot over low heat and add a splash of milk to help them rehydrate. Then let the potatoes cook on low, stirring frequently, until fully reheated.
You can also use the microwave to reheat the mashed potatoes. Simply transfer the leftovers to a microwave-safe dish with some milk and heat them in 20-second intervals, stopping to stir between each, until they're reheated.
FAQs About This Sous Vide Mashed Potatoes Recipe
Can you sous vide potatoes too long?
The best part about using the sous vide is that you can set an exact time and temperature so you can cook everything perfectly. So with that said, you can't sous vide potatoes too long if you follow the instructions in this recipe.
What is the best temperature for sous vide mashed potatoes?
The best temperature for sous vide mashed potatoes is 195°F. If you cook them for 1 hour, the potatoes will be just the right consistency to turn into creamy and fluffy mashed potatoes. Now, you will want to slice the potatoes first so it's easier to cook them.
More Sous Vide Recipe
If you liked this recipe and are looking for more easy sous vide recipes, we have a ton on the blog that you can try next!
Here are some reader favorites:
- Sous vide chicken thighs
- Sous vide pork chops
- Sous vide pork tenderloin
- Sous vide shrimp
- Sous vide burger
- Sous vide egg bites
Oh, and don't forget to follow us along on TikTok, Instagram, and YouTube! We post new recipes on them every single day.
Sous Vide Mashed Potatoes
These sous vide mashed potatoes are as good as it gets. This recipe makes perfectly smooth, creamy, and fluffy mashed potatoes that are just to die for. Everyone always loves them, so they're perfect for hosting!
Ingredients
- 2 lb. Russet potatoes, diced
- ¾ cup unsalted butter
- 1 Tbsp. garlic, minced
- ¾ cup whole milk
- Salt to taste
- Fresh chives (or any fresh herbs)
Instructions
- Fill a large container or pot with water.
- Attach the sous vide precision cooker and set the temperature to 195ºF (90ºC).
- Place the potato slices into a zip-lock bag, then season with butter, garlic, and salt and add the milk. Spread the potatoes evenly in the bag and then seal it using the “water displacement” technique: seal almost all of the bag, leaving one corner open. Sink the bag in the water bath and make sure that the zip is covered with water, then close it.
- Cook the vacuum-sealed potatoes for 1 hour.
- Transfer the cooked potatoes to a large bowl, and add half of the liquid from the bag. Mash the potatoes with a potato masher until smooth, adding more melted butter if needed.
- Add more salt and pepper if needed, and garnish with chopped chives.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 489Total Fat: 34gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 42gFiber: 0gSugar: 0gProtein: 6g
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