Sous Vide Mashed Potatoes

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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!

Prep: 15

Cook: 1

Total: 1 15

Recipe makes approximately 6 servings

Equipment Needed

Sous vide
Zip-top freezer bag
Large bowl

Ingredients Needed

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)

Get Recipe Ingredients

Instructions

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.

Recipe Notes

Make it Vegan: For vegan sous vide mashed potatoes, replace the butter with vegan butter and the whole milk with almond or coconut milk.

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving, using russet potatoes. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition Info (Approximate)