Creamy Sous Vide Mashed Potatoes Recipe
User Reviews
5
Creamy Sous Vide Mashed Potatoes Recipe
Description
The Creamy Sous Vide Mashed Potatoes Recipe uses peeled and sliced russet or Yukon gold potatoes cooked gently in a water bath at a precise temperature. This method ensures even cooking without overcooking, resulting in tender potatoes that mash smoothly. Combining the potatoes with unsalted butter, minced garlic, and whole milk yields a creamy and flavorful mash. The slow, controlled cooking retains moisture and brings out the natural potato flavor while incorporating garlic aroma.
The texture is velvety without lumps, making it ideal as a side dish for a variety of meals. The sous vide method reduces the risk of watery or gluey potatoes, common with traditional boiling. Garlic infusion during cooking adds depth without overpowering the basic buttery and milky richness.
Serving the mashed potatoes with freshly chopped chives on top lends a subtle onion flavor and a hint of color. This mash pairs well with meats, poultry, or vegetable dishes. It's practical for those who want uniform texture and flavor without much active cooking time, as the sous vide process is largely hands-off once started.
Note that cooking times may vary if using different potato types or chunk sizes. Leftover mashed potatoes reheat well in the microwave, stirred occasionally to maintain creaminess.
Ingredients
- 2 pounds russet potato or Yukon golds
- 3/4 cup butter unsalted
- 2 cloves garlic minced
- 3/4 cup milk whole
- kosher salt to taste
Topping (Optional)
- chives chopped
Instructions
- Preheat the Sous Vide Machine: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 194ºF/90ºC and time to 1 hour.
- Prepare the Potatoes: Wash and peel the potatoes, and cut them into 1/2-inch slices (you can also leave the skins on for extra flavor).
- Place the potato slices into a zip-top bag, then season with butter,salt, and garlic and add milk. Spread out the potatoes evenly in the bag and then seal it using the “water displacement” technique. (Just seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.)
- Make sure the potatoes are fully submerged in the water. You can add heavy kitchen items to weigh the bag down if necessary.
- Sous vide cook the potatoes: Cook the vacuum-sealed potatoes in the water bath for 1 hour.
- Mash the potatoes: When the timer goes off, transfer the cooked potatoes to a large bowl, and add half of the liquid from the bag. Mash the potatoes with a potato masher until smooth, adding more liquid gradually if needed to your desired consistency. (Don’t mix too much or it will get gummy.)
- Taste and season: Add in extra salt and garnish with chopped chives and serve warm. You can also sprinkle chopped green onions, freshly grounded black pepper, add more butter, or other herbs/ seasonings!
Notes
- Use potatoes cut into uniform slices for even cooking and consistent texture.
- Adjust cooking time when using different potato varieties or larger chunks, as this affects doneness.
- Leftover mashed potatoes can be reheated in the microwave for 2-3 minutes on high, stirring midway to ensure even warmth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people (as a side dish)
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 44g | 15% |
| Net Carbohydrates | 41g | |
| Protein | 7g | 14% |
| Fat | 36g | 55% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 34mg | 1% |
| Potassium | 1031mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1140IU | 23% |
| Vitamin C | 13mg | 14% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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