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!
Sous Vide Mashed Potatoes are a delicious twist on a classic uses the gentle precision of sous vide cooking to create potatoes that are creamy, smooth and loaded with potato flavor.
Serve this with Instant Pot Short Ribs, Instant Pot Turkey Breast, Grilled Beef Short Ribs, or a Picanha Roast, and prepare for happy smiles at your dinner table.
And if you have leftovers, they are fabulous in Mashed Potato Waffles.
Ingredients
- Potatoes: Either russets or yukon gold potatoes will work in this recipe; it is a matter of personal preference.
- Garlic Powder: You could use fresh garlic. Some people don't care for the taste of garlic in the sous vide. (I persoanlly like it.)
- Sea Salt: Kosher salt is also a great option.
- Freshly Ground Black Pepper: Provides a hint of heat and complexity to the dish.
- Butter: Either salted or unsalted butter work.
- Cream Cheese: I like cream cheese, but sour cream would work as well.
- Half and Half: You could use whole milk to make this lighter, or heavy cream.
- Rosemary Sprigs: A sprig of rosemary adds flavor, but you can omit if you don’t have it.
Tips and Tricks
- Mash the potatoes gently; over-mixing can lead to a gluey texture as the starch cells break down.. For this reason, I don’t like using an electric mixer or food processor for mashed potatoes.
- For an extra rich flavor, consider using heavy cream instead of half and half. Alternatively, you can use whole milk to make it lighter.
- Feel free to add your favorite add-ins after cooking. Bacon, parmesan, and cheddar cheese are our favorites.
- Reheat leftovers gently in a stovetop pan with a splash of milk to maintain creaminess.
Step by Step Instructions
Tools
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- Sous Vide Machine (I use the Breville Joule Sous Vide Immersion Circulator)
- Sous Vide Bag and Vacuum Sealer or Ziplock Bags
More Sous Vide Recipes
- Discover the melt-in-your-mouth perfection of Sous Vide Tri-Tip, a tender beef cut that's perfect for pairing with creamy mashed potatoes.
- Sous Vide Picanha is easy enough for a weeknight meal, but delicious enough for your holiday table.
- Sous Vide Chicken Drumsticks are a family favorite you will turn to again and again.
- For an easy weeknight classic, it doesn't get any better than Sous Vide Flank Steak.
Sous Vide Mashed Potatoes
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!
Servings: 8
Calories: 205kcal
Equipment
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
Instructions
- 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.
- 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.
Nutrition
Calories: 205kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 393mg | Potassium: 513mg | Fiber: 2g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg
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