Ultra Creamy Sous Vide Mashed Potatoes

Mashed potatoes in a white bowl next to black pepper and parsley.

Ultra Creamy Sous Vide Mashed Potatoes

Creamy and rich Sous Vide Mashed Potatoes are loaded with butter, rich cream and a hint of garlic (optional). Making mashed potatoes sous vide is our go-to potato recipe for holiday’s as well as during the week when we need an easy side dish. Sous Vide Recipes are great when you're looking to make a hands off meal.

Course Side Dish

Cuisine American

Keyword Holiday Side Dish, Potato Recipe, Sous Vide Vegetable Recipes

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 660kcal

Author Darcey Olson

Cost $8.00

Equipment

Ingredients

1.5 lbs Potatoes, Peeled and Cut Into 1/2" Cubes *Note 1
1-2 Cloves Garlic, Peeled *Note 2
8 oz Unsalted Butter + More For Serving *Note 3
1 tsp Kosher Salt
½ cup Whole Milk, Warmed *Note 4
½ cup Heavy Cream, Warmed *Note 4

Instructions

Pre-heat the sous vide water bath to 194°F.
Add the potatoes, garlic, butter, salt, milk and heavy cream to a vacuum sealable bag (or a gallon size Zip lock bag if using the water displacement method) and vacuum seal.
Transfer the sealed bag to the water bath and cook for 60-90 minutes, until the potatoes are soft throughout.
Use tongs to remove the bag of potatoes from the hot bath.
Place a large strainer over a large pot and drain the potatoes. The large pot underneath the strainer will collect the hot milk/butter mixture. Do not discard the liquid as you need this for the next step.
Add 1/4 cup of the reserved milk/butter mixture to the hot potatoes and mash using a ricer or potato masher.
Continue adding more of the milk/butter mixture, 1 tablespoon at a time, until your preferred consistency is reached. Taste and add extra salt and pepper, if needed.
Divvy up into individual bowls and top with extra butter, if desired. Enjoy immediately for best temperature and texture.

Notes

Note 1 - Use yukon, russet or honey gold potatoes.

Note 2 - Feel free to omit or sub in garlic powder if your adverse to using fresh garlic in the sous vide machine.

Note 3 - We like using unsalted as to control the final sodium content. Use salted butter if that's what you have.

Note 4 - The whole milk and heavy cream need to be slightly warmed before adding to the bag and water bath. Cold milk and cream will curdle when it hits the hot bath.

Nutrition