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sous vide mashed potatoes with black pepper and chives
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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!