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 mashed potatoes in white bowl on pink surface
Cooking potatoes in butter and cream instead of water is the move. You’ll never go back.

Sous vide is one of my favorite ways to make mashed potatoes. 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 also insanely creamy when prepared this way. Since these potatoes are cooking in cream and butter instead of water, they’re even richer than your standard mashed potatoes.

Looking for even more sous vide mashed root inspo? Grab a copy of my first cookbook, Everyday Sous Vide, for recipes for sous vide mashed sweet potatoes, turnips, and more!

I’m so glad you found this recipe!

I can’t wait to be a part of your sous vide cooking today, and hopefully more to come! 

I’ve been passionate about sous vide for almost a decade now. I take a different approach from other sous vide experts. While I love the science of sous vide, I want it to be an approachable cooking technique for everyone, and I don’t want you to sweat the details.

If you’re new to sous vide, make sure to read through this blog post or consider joining Sous Vide School. 

I also have two sous vide cookbooks I think you’ll love: Everyday Sous Vide and Sous Vide Meal Prep.

Got questions?

Leave a comment and I’ll get right back to you!

https://www.youtube.com/shorts/TIaidxzyCYg

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 also 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!

Mashed potato ingredients on pink and yellow surface.

my fav sous vide tools

grab a free list of all my favorite sous vide tools + resources

    We respect your privacy. Unsubscribe at anytime.
    A vacuum-sealed plastic bag contains diced yellow potatoes mixed with seasoning and what appears to be cream or butter, ready for sous vide mashed potatoes, placed on a pink and yellow textured surface.
    Potatoes, cream, milk, butter, and seasonings added to chamber vacuum seal bag and chamber sealed. The ingredients can also be put in a large zipper top bag and sealed using the water displacement method.
    A sous vide machine with a digital display set to 185°F is attached to a clear container filled with water and vacuum-sealed bags of sous vide mashed potatoes on a white countertop. There is a patterned backsplash and a vase in the background.
    Sealed mashed potato ingredients in preheated sous vide water bath. This is a high temperature, so make sure to use a trivet and cover the container to prevent evaporation.
    A white bowl filled with creamy, yellow sous vide mashed potatoes sits on a pink and red watercolor-textured surface. The mashed potatoes have a smooth, slightly textured appearance with swirls on top.
    5 stars from 6 reviews

    Get the Recipe:

    The Creamiest Sous Vide Mashed Potatoes

    Prep Time: 15 minutes
    Sous Vide Time: 2 hours
    Total Time: 2 hours 15 minutes
    Yield: 6 servings
    Print Recipe Pin Recipe Leave a Review
    These mashed potatoes are extra creamy and delicious because they cook in butter and cream instead of water! This side dish is hands off with almost no dishes to clean.

    Ingredients
      

    • .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

    Equipment

    Instructions
     

    • 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.

    Notes

    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 a sous vide cook – consider placing a trivet under your water bath to protect your countertops.
    Cuisine: American
    Course: Side
    Author: Chelsea Cole
    Calories: 267kcal, Carbohydrates: 26g, Protein: 4g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 561mg, Potassium: 622mg, Fiber: 3g, Sugar: 2g, Vitamin A: 577IU, Vitamin C: 21mg, Calcium: 57mg, Iron: 1mg
    Did you make this recipe?Mention @chel.seacole on Instagram or tag #aducksoven.