These sous vide mashed potatoes are irresistibly soft and fluffy! The sous vide cooks potatoes until perfectly tender while locking in as much flavor as possible. Switch up your mashed potatoes this holiday season with this simple sous vide recipe!
What Makes This Recipe So Good
- They’re extra rich and flavorful! Instead of cooking the potatoes in a pot of boiling water, we cook them in milk and butter. This means each potato absorbs and holds onto as much flavor as possible!
- They’re lightly, yet perfectly seasoned! Garlic, butter, milk, and salt are really the only seasonings you need to make the most delicious mashed potatoes. This uncomplicated recipe is also super tasty and enjoyable.
- They’re the perfect addition to any holiday table! These crowd-pleasing sous vide mashed potatoes will have everyone reaching for seconds. This simple recipe will also be on repeat for every holiday meal going forward.
Russet or Yukon Gold Potatoes – Russet potatoes are what is most traditionally used in mashed potato recipes. However, I’ve found that Yukon gold potatoes have this natural buttery flavor that is totally irresistible! Though use whichever potato you’d like, just be sure to peel and slice them into even-sized rounds before using them in this recipe.
Whole Milk – Whole milk yields super velvety and smooth mashed potatoes. I prefer whole milk for how rich and indulgent it makes this recipe taste. Though you can use any kind of milk you’d like. For a vegan option, use unsweetened almond or coconut milk instead!
- Feel free to add any herbs or spices you’d like! For garlic and herb mashed potatoes, add a few sprigs of fresh thyme and/or rosemary to the sous vide bag along with the other ingredients. I also love topping my potatoes off with a sprinkling of fresh herbs for extra bright flavor!
- If your sous vide bag floats to the top of the water bath, then add heavy utensils into the bag to help weigh it down. Floating is common when cooking lighter vegetables, as they’re simply not heavy enough to sink on their own. Therefore, easily solve this problem with a few heavy spoons or butter knives.
- Don’t forget to separate the liquid in the bag from the potatoes before mashing. You probably won’t end up needing all of the milk and melted butter to mash your potatoes. So keep the two separate and slowly incorporate the liquid until you’ve reached your desired mashed potato texture.
Other Delicious Side Dish Recipes
- Creamed Onions
- Roasted Potatoes and Carrots
- Air Fryer Brussels Sprouts
- Whole30 Bacon Garlic Green Beans
- Italian Green Beans
Sous Vide Mashed Potatoes
- Sous vide
- Zip-top freezer bag
- Large bowl
- 2 pounds russet or Yukon gold potatoes
- 6 tablespoons butter
- 4 garlic cloves minced
- 1 cup whole milk see Notes for vegan
- salt to taste
- Place sous vide in a large container on water and preheat to 194° Fahrenheit (90° Celsius).
- Peel skin from potatoes then cut into ½-inch slices.
- Place all ingredients into a zip-top bag then remove air from the bag. Place bag in sous vide bath and cook for 1 hour.
- Remove bag from bath, then transfer the just cooked potatoes to a large bowl and mash until pretty smooth. Reserve the milk and butter liquid for the next step.
- Stir in half of the liquid from inside the bag into the potatoes before tasting and adjusting any seasoning as desired.
- Make it Vegan: For vegan sous vide mashed potatoes, replace the butter with vegan butter and the whole milk with almond or coconut milk.