- immersion circulator - water bath container - chamber vacuum sealer + vacuum seal bag OR zipper top bag - potato masher
- yellow potatoes
- russet potatoes
- heavy cream
- italian sesasoning
- garlic powder
- sour cream
Add all ingredients except sour cream to a vacuum seal or zipper top bag and remove the air.
bag it up!
Cook in a preheated water bath at 190 degrees F for 2-6 hours.
Transfer contents to a bowl, add sour cream, mash, and serve.