Using sous vide to make mashed potatoes probably isn’t your first thought, but it’s an excellent method! These potatoes are creamy, garlicky, and rich. Sous vide mashed potatoes are extra delicious because they cook in butter and cream instead of water! This side dish is hands off with almost no dishes to clean.

Sous vide mashed potatoes in white bowl on pink surface

Sous vide is one of my favorite ways to make mashed potatoes (when I have enough forethought, anyways!). 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 do other things!
  • Cleanup is minimal. No giant stockpot and colander to wrestle in the sink!

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!

What You Need to Make Sous Vide Potatoes

The good news is, you don’t need much that isn’t in your kitchen already!


For ingredients:

  • 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 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.
Mashed potato ingredients on pink and yellow surface.

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 ingredients in vacuum seal bag on pink and yellow surface.
Mashed potatoes in preheated water bath on kitchen counter.

Tips for Success

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.

Main Dishes to Serve with Your Potatoes

If you’re going to sous vide mashed potatoes, you better have a delicious center of the plate, too!

You can also view this recipe as a step-by-step web story here.

5 from 4 reviews

Get the Recipe:

The Creamiest Sous Vide Mashed Potatoes

Prep Time: 15 mins
Cook Time: 2 hrs
Yield: 6 servings
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 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.

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
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