Sous Vide Mashed Potatoes are perfectly rich and creamy, full of buttery and garlicky flavor. This is my all-time favorite side dish recipe and always a crowd fave! Unlike boiling potatoes in water, the sous vide method produces richer and more intense puree by immersing the potatoes in the buttery goodness during cooking, soaking up all the flavors!
This is a no-fail side dish recipe, incredibly easy to make, and packed with flavors! Great for everyday meal as well as special occasions like Thanksgiving. I like to serve it with sirloin steak, short ribs, and chicken thighs.
These sous vide mashed potatoes are the most loved and devoured side dish. They are creamy, buttery and made with a hint of garlic. The secret to this mash is that no water is introduced to the potatoes, and all the seasonings are cooked in the sous vide bag with the potatoes, so they are perfectly dense and creamy.
Sous vide means “under vacuum” in French. It’s a water bath cooking method by sealing food in a bag, then cooking for a long time to a very precise temperature in a water bath. This technique is known for being a precise and consistent way to evenly cook the food.
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Why sous vide mashed potatoes?
Before we get to the actual recipe, let’s talk about the benefits of sous vide cooking mashed potatoes. Here are a few advantages:
- Sous vide cooking prevents any water getting into the potatoes, producing a much richer, creamier and more flavorful mashed potatoes than boiling.
- Sous vide machine cooks the potatoes with butter, garlic and milk, so the flavors are completely infused into the potatoes.
- You can walk away while it’s cooking, as it’s low-stress cooking and no need to worry about over-boiling.
- You can cook other vegetables at the same time with the potatoes. Vegetables such as carrots, Brussels sprouts, and corn can be cooked at the same temperature in the sous vide water bath.
What types of potatoes are the best for mashed potatoes?
The best sous vide mashed potatoes start with the right potatoes. Go for starchy Russet potatoes or waxy Yukon golds. You can also use a mix of both!
What goes into sous vide mashed potatoes?
Aside from the potatoes, there are only a few simple ingredients:
Butter: Use unsalted butter so that you have full control of how salty your mash comes out. I always want my mashed potatoes to taste nice and buttery, but you can use less butter or substitute vegan butter.
Garlic: Use fresh if possible. Add more if you like garlic flavor.
Milk: Whole milk is the best for mashed potatoes. But you can substitute low-fat milk or heavy cream.
Salt: I use kosher salt and season the potatoes at different points during the cooking process.
Toppings: My favorite topping is chopped chives, which adds freshness to the mash. You can sprinkle chopped green onions, freshly grounded black pepper, add more butter, or other herbs/ seasonings!
How to make sous vide mashed potatoes
Cut the potatoes. First peel your potatoes (or you can leave the skins on for extra flavor). Then slice them into 1/2-inch thick pieces.
Season and vacuum seal the potatoes. Place the potato slices into a zip-top bag, then season with butter, salt, and garlic. Add milk, and vacuum seal the bag using “water displacement” technique (see details in the recipe).
Sous vide cook the potatoes. Place the vacuum-sealed bag in the sous vide water bath and cook the potatoes at 194ºF (90ºC) for 1 hour.
Mash the potatoes. Transfer cooked potatoes to a large bowl, and add the half of the liquid from the bag. Mash the potatoes with a potato masher until smooth, adding more liquid gradually if needed to your desired consistency.
Taste and season. Add in extra salt or your favorite seasoning to taste. Garnish with chopped chives and serve warm.
Tips for making the best sous vide mashed potatoes:
- No vacuum-sealer required. If you don’t have a vacuum-sealer, you can easily vacuum seal a zip-top bag using “water displacement” technique.
- Don’t over-mix the potatoes. It’s best to mash until they are just combined. Otherwise, over-mixing can cause gummy texture.
- Season with salt along the way. Add small amount of salt into the bag before sous vide cooking, and add more during mashing. Taste along the way so that your mashed potatoes are not too salty.
Variations
You can tailor this mashed potatoes recipe to your preference. Below are some popular ingredients that you can add to your mash:
- Cheese: I love to add grated Parmesan or shredded cheddar cheese to my mashed potatoes, but you can add your favorite cheese.
- Cream cheese
- Fresh herbs such as rosemary and thyme.
- Cooked bacon bits
- Jalapeños
More Sous Vide Recipes You’ll Love
The Best Creamy Sous Vide Mashed Potatoes
Ingredients
- 2 pounds Russet potatoes or Yukon golds
- 3/4 cup unsalted butter
- 2 cloves garlic minced
- 3/4 cup whole milk
- Kosher salt to taste
Topping (Optional)
- chopped chives
Instructions
- Preheat the Sous Vide Machine: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 194ºF/90ºC and time to 1 hour.
- Prepare the Potatoes: Wash and peel the potatoes, and cut them into 1/2-inch slices (you can also leave the skins on for extra flavor).
- Place the potato slices into a zip-top bag, then season with butter,salt, and garlic and add milk. Spread out the potatoes evenly in the bag and then seal it using the “water displacement” technique. (Just seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.)
- Make sure the potatoes are fully submerged in the water. You can add heavy kitchen items to weigh the bag down if necessary.
- Sous vide cook the potatoes: Cook the vacuum-sealed potatoes in the water bath for 1 hour.
- Mash the potatoes: When the timer goes off, transfer the cooked potatoes to a large bowl, and add half of the liquid from the bag. Mash the potatoes with a potato masher until smooth, adding more liquid gradually if needed to your desired consistency. (Don’t mix too much or it will get gummy.)
- Taste and season: Add in extra salt and garnish with chopped chives and serve warm. You can also sprinkle chopped green onions, freshly grounded black pepper, add more butter, or other herbs/ seasonings!
Notes
- For leftover mashed potatoes, you can reheat them in the microwave on high power for 2-3 minutes. Stir and repeat until piping hot throughout.
Recipe Tools:
Love the creamy texture of how the potatoes come out! Such a great way to cook them!
Thanks Ashley!
This recipe was amazing! Such a great idea. Making again soon.
I’m making pot roast at 172 degrees sous vide. Can I cook the potatoes at that temperature, perhaps for 2 hours?
Hi Kristie,
The potatoes cannot be cooked properly at 172 degrees, even if you cook it for a longer time. You’ll have to cook them separately at 194 degrees for 1 hour. Hope this helps.
I sous vide the potatoes without anything and then combine them later with the rest of the stuff. Works out great. So weird to get fully cooked potatoes that are not waterlogged and just pure potato.
Hi serge, glad that you like the recipe. Thanks for letting me know.