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!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Servings

Calories 205kcal

Author Wendy Polisi

Equipment

sous vide cooker

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