Sous vide mashed potatoes are truly fantastic. In this recipe we sous vide potatoes with butter and garlic, then mash them with milk and sour cream. The result? Insanely good mashed potatoes.
I have to admit, I was skeptical at first. Why spend an hour and a half cooking the potatoes sous vide when you could easily boil them? But I decided to give them a try cause I heard great things, and my mind was instantly changed. They are amazing.
First off, the flavor tasted like the true essence of a potato. It’s like the state of Idaho is dancing upon your taste buds. Second, cooking the potatoes in butter does so much more for the vegetable than boiling it in water. And last, the texture was perfect. No grainy texture from over-boiling, and no firm chunks in your mashed goodness from under-boiling.
Now go on and whip up sous vide mashed potatoes for your next soirée, holiday party or literally any occasion. You won’t be disappointed.
Potato Time and Temperature
Through lots of R&D, we’ve found that cooking the potatoes sous vide at 90C/194F for an hour and a half is the perfect combo. This time and temperature gives the potatoes the perfect texture that you are seeking.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a large batch of cheesecakes in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.
Stasher Bag – Since the potatoes are cooked at higher-than-usual temperatures, it is best to avoid using plastic bags since they may release harmful chemicals. I prefer Stasher bags since they are plastic-free and are made from food-safe, 100% pure platinum silicone.
Check out our full list of recommended gear here.
Sous Vide Mashed Potatoes
- 2 lbs Russet potatoes, peeled and sliced into 1/8-inch pieces
- 4 cloves garlic, peeled and smashed
- 8 ounces unsalted butter
- 3/4 cup sour cream
- 1/4 cup whole milk
- Lawry's seasoning salt or kosher salt, to taste
- pepper, to taste
- chives for garnishing, optional
Set sous vide machine to 90C/194F.
Place peeled and sliced potatoes in sous vide bag (2 if necessary) with butter and smashed garlic. Remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
Remove bag from bath. Pour the butter and potatoes from the bag into a large mixing bowl.
Using a potato masher, mash the butter and potatoes. Once the potatoes are smooth, gently whisk in the sour cream, Lawry's seasoning salt (or salt) and pepper until mashed potatoes are creamy. Garnish with chives and enjoy!