Sous Vide Mashed Potatoes

Sous vide mashed potatoes are creamy and delicious. The secret is cooking your potatoes in butter instead of water!  

Ingredients

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

Ingredients

Ingredients

– 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

Preheat a water bath using an immersion circulator to 190 degrees F.

Potatoes, butter, salt, pepper, garlic powder, and Italian seasoning to a gallon-sized zipper top or chamber vacuum seal bag.

Add the milk and cream. Remove air from bag. 

Place bag in preheated water bath and cook for 2-4 hours.

Make sure potatoes stay completely submerged.

After the potatoes are done, 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.

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