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    Home » Recipes » Fruit & Veggies

    Sous Vide Mashed Potatoes

    Jan 7, 2020 · Leave a Comment

    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.

    sous vide mashed potatoes with black pepper and chives

    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.

    Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).

    Special Equipment

    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 with black pepper and chives
    Print

    Sous Vide Mashed Potatoes

    Course Side Dish
    Cuisine American
    Keyword creamy, mashed potatoes, potaotes, sous vide
    Prep Time 5 minutes
    Hands-On Cook Time 10 minutes
    Sous Vide Time 1 hour 30 minutes
    Total Time 1 hour 45 minutes
    Servings 4 people

    Ingredients

    • 2 lbs Russet potatoes, peeled and sliced into ⅛-inch pieces
    • 4 cloves garlic, peeled and smashed
    • 8 ounces unsalted butter
    • ¾ cup sour cream
    • ¼ cup whole milk
    • Lawry's seasoning salt or kosher salt, to taste
    • pepper, to taste
    • chives for garnishing, optional

    Instructions

    Preparation

    1. Set sous vide machine to 90C/194F.

    2. 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.

    Finishing

    1. Remove bag from bath. Pour the butter and potatoes from the bag into a large mixing bowl.

    2. 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!

    « Sous Vide Japanese Pork Belly Chashu for Ramen
    Sous Vide Braised Short Ribs in Korean Marinade »

    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

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