Sous vide mashed potatoes are the creamiest mashed potatoes you will ever make because they cook in butter and cream instead of water. Using a combination of russet and yellow potatoes, this mash is fluffy and delicious and sure to be a crowd pleaser.
Sous vide is one of my favorite ways to make mashed potatoes. Here’s why:
- If you’re cooking a big meal or for a crowd (i.e. a holiday!), you can get the ingredients ready ahead of time. Add nearly everything to a bag and throw it in your fridge until you’re ready!
- They’re insanely creamy. Since these potatoes are cooking in cream and butter instead of water, they’re even richer than your standard mashed potatoes.
- The whole cook is hands off. Add to the water bath and prep everything else.
- Cleanup is minimal. No giant stockpot and colander to wrestle in the sink!
What You Need to Make Sous Vide Potatoes
The good news is, you don’t need much that isn’t in your kitchen already if you sous vide.
- An immersion circulator – I recommend the Joule.
- A container (you can just use a stockpot, or my favorite sous vide containers are Everie containers)
- To seal, you’ll want to use your chamber vacuum sealer or a zipper-top bag since there’s liquid in the bag. I’ve got a whole post about Sous Vide Air Removal Methods for you to learn more.
- A potato masher or my favorite, a ricer. Ricers make the smoothest mashed potatoes.
- I like to use a mix of potatoes: yellow and russet. Yellow potatoes are a little waxier (Yukon golds are best!) and Russets are starchy which will give you fluffier potatoes.
- I use a mix of heavy cream and milk. This provides the right balance of creamy goodness and liquid you’ll need to cook them. Feeling indulgent? Play with the ratio and go heavier on the cream if you want!
- Salt and pepper, and plenty of it.
- Garlic powder or minced garlic cloves. There’s some debate in the sous vide community as to whether or not garlic is safe to sous vide. Fresh garlic will give you better flavor, though.
- Italian seasoning, for that herby flavor!
- Sour cream. I’ve always added sour cream to my mashed potatoes for a little tang and an even richer flavor.
How to Sous Vide Mashed Potatoes
The great thing about these potatoes is how easy they are to make! It’s really as simple as:
- Add all ingredients except sour cream to a zipper top or vacuum seal bag and remove the air. If using a zipper top bag, use the water displacement method to remove the air. If using a vacuum sealer, use the manual setting and hang the bag off your counter while you seal. A chamber vacuum sealer is perfect for this if you have one.
- Place the bag in the preheated water bath and cook for 2 hours, up to 6 hours. Ah, sweet flexibility!
- After cooking, dump the contents of the bag into a large bowl and add the sour cream.
- Mash and serve! I said it was simple.
Mashed Potato Tips
Here are a few things to keep in mind to make sure you make the best mashed potatoes:
- You can get the ingredients ready and in the bag up to 3 days in advance of cooking – keep in the refrigerator.
- 190 degrees F is hot for sous vide cooking: consider placing a trivet under the water bath to protect your countertops.
- Make sure the potatoes stay submerged the entire cook: I use sous vide magnets or a ceramic plate or bowl.
- You can also use fresh garlic instead of granulated. Sub 3 cloves minced garlic for the granulated if desired.
You can also view this recipe as a step-by-step web story here.
Get the Recipe:
The Creamiest Sous Vide Mashed Potatoes
- .8 lb russet potatoes (about 1 large), peeled & cut into 1 inch cubes
- 1.6 lbs yellow potatoes (about 4 large), peeled & cut into 1 inch cubes
- 1/2 cup salted butter, sliced into pats
- 1 1/2 tsp kosher salt
- 1 tsp Italian seasoning
- 1 1/2 tsp garlic powder, (sub with 4 cloves minced garlic if desired)
- 1/2 tsp freshly cracked black pepper
- 1/2 cup milk (1%, 2%, or whole)
- 1/3 cup heavy cream
- 1/4 cup sour cream
- Chamber Vacuum Sealer (optional)
- Sous Vide Container
- Potato Masher
- Preheat a water bath using an immersion circulator to 190 degrees F.
- Add the potatoes, butter, salt, pepper, garlic powder, and Italian seasoning to a gallon-sized zipper top or chamber vacuum seal bag. Toss to evenly disperse. Add the milk and cream.
- If using a gallon-sized zipper top bag, use the "arm method" or water displacement method to remove the air from the bag (see tutorials here). Otherwise, remove the air with your chamber vacuum sealer.
- Place bag in preheated water bath and cook for 2-4 hours. Make sure potatoes stay completely submerged using sous vide magnets or by placing a ceramic plate or bowl on top of the potatoes.
- After the potatoes are done cooking, transfer the contents of the bag to a bowl. Add the sour cream. Mash using a potato masher to your desired consistency. Taste and add additional salt if desired. Serve.