Sous Vide Mashed Potatoes

about the recipe

For irresistibly creamy mashed potatoes, this Sous Vide Mashed Potatoes recipe delivers every time. By gently cooking the potatoes in a warm water bath, you’ll achieve a velvety texture that melts in your mouth.  It is perfect for your holiday table and easy enough for a weeknight!

INGREDIENTS

– 2 pounds russet potatoes or Yukon gold potatoes – 1 teaspoon garlic powder – 1 teaspoon sea salt – ½ teaspoon freshly ground black pepper – ¼ cup butter diced – 4 ounces cream cheese cubed – ⅓ cup half and half plus more to adjust the texture – 2 rosemary springs

– Preheat a water bath to 190°F. – Peel and cube the potatoes.

– Place the potatoes in a vacuum sealer bag and sprinkle with the garlic powder, salt, and pepper. – Add the butter, cream cheese, half and half, and rosemary and seal the bag.

– Place in the preheated water bath and cook for 1 ½ to 2 hours.

– Remove the bag from the water bath.

Remove the bag from the water bath.

– When cool enough to handle, pour into a bowl.  Remove the rosemary sprigs. Mash with a potato masher (for a more rustic texture) or use a potato ricer (for smooth mashed potatoes), adding more half and half as needed until the desired consistency is reached.

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