5 from 15 votes
Creamy Sous Vide Mashed Potatoes Recipe
This recipe details preparing mashed potatoes sous vide style, using russet or Yukon gold potatoes cooked low and slow at 194ºF with butter, garlic, and milk. The potatoes come out evenly cooked and creamy due to gentle sous vide heat, producing a smooth texture with balanced flavors enhanced by garlic and butter. The optional chives add a fresh note when served.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
4
people (as a side dish)
Calories:
514 kcal
Course:
Side Dish
Cuisine:
French
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people (as a side dish)
Amount Per Serving
Calories 514
% 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.