Sous Vide Mashed Potatoes are rich and creamy, with a buttery, garlicky flavor. This is my all-time favorite side dish recipe, and it’s always a hit with the crowd!
Unlike boiling potatoes in water, the sous vide method yields a richer and more intense puree by immersing the potatoes in the buttery goodness while they cook, soaking up all the flavors!
This is a no-fail side dish recipe that is incredibly easy to make and full of flavor!
Excellent for both everyday meals and special occasions such as Thanksgiving. It pairs well with sirloin steak, short ribs, and chicken thighs.
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WHY SOUS VIDE MASHED POTATOES?
Before we get to the recipe, let’s discuss the advantages of sous vide cooking mashed potatoes. Here are a few benefits:
- Sous vide cooking prevents water from entering the potatoes, resulting in richer, creamier, and more flavorful mashed potatoes than boiling.
- The potatoes are cooked in a sous vide machine with butter, garlic, and milk, so the flavors are completely infused into the potatoes.
- Because it’s low-stress cooking and there’s no need to worry about over-boiling, you can walk away while it’s cooking.
- Other vegetables can be cooked alongside the potatoes. Carrots, Brussels sprouts, and corn can all be cooked in the sous vide water bath at the same temperature.
THE TYPE OF POTATO
Any kind of potato will do. Yukon Golds have a delicious flavor and a creamy texture that I adore.
Because of their lower starch content, they require less butter to achieve that creamy texture than Russets.
Russets are also delicious. If that’s what you have on hand or prefer, go ahead and use it. After mashing, simply taste for salt and butter levels.
TWO TEXTURE OPTIONS
Not everyone enjoys potatoes in the same way. Some people are offended by a lump in their mashed potatoes, while others prefer them chunkier.
Whichever variety you choose, making either with this recipe is simple. You could even make both versions to please everyone.
- Also known as potato puree. For those who prefer them to be extremely smooth and delicate. After cooking, drain and set aside the liquid before passing the potatoes through a potato ricer or a food mill into a warm bowl to remove any lumps. Then, simply combine the hot milk, cream, and butter in a mixing bowl and thoroughly combine. When serving, make sure to keep this style warm.
A LITTLE LUMPY
- For those who prefer a more traditional and easygoing style with a little texture variation. After cooking, transfer everything to a warm bowl and mash it all together with a potato masher.
WHAT IS SOUS VIDE COOKING?
Sous vide is a French cooking technique in which food is sealed in a bag and cooked in a temperature-controlled water bath.
This ensures that the food is always cooked to the exact temperature.
It is especially popular for cooking meats because it tenderizes and flavors them, especially tough cuts of meat, such as transforming chuck roast into a fall apart pot roast.
WHAT IS THE WATER DISPLACEMENT METHOD?
The displacement method involves slowly immersing a ziplock bag in water and pushing the air out of the bag’s top (the bag should be slightly open at the top to allow air to escape).
Clip the bag to the side with a clip (I use binder clips) to keep it from floating and letting air and/or water inside.
WHAT GOES INTO SOUS VIDE MASHED POTATOES?
Aside from the potatoes, only a few simple ingredients are used:
- Unsalted butter: Use unsalted butter so you can control how salty your mash is. I like my mashed potatoes to be buttery, but you can use less butter or vegan butter instead.
- Garlic: If possible, use fresh garlic. If you like the flavor of garlic, add more.
- Whole milk is ideal for mashed potatoes. However, low-fat milk or heavy cream can be substituted.
- Salt: I use kosher salt and season the potatoes at various stages of cooking.
- Toppings: My favorite is chopped chives, which adds a fresh flavor to the mash. You can add more butter, chopped green onions, freshly ground black pepper, or other herbs/seasonings!
HOW TO MAKE SOUS VIDE MASHED POTATOES?
- Cut the potatoes in half. Peel your potatoes first (or you can leave the skins on for extra flavor). Then, cut them into 1/2-inch thick slices.
- Season the potatoes and vacuum seal them. Season the potato slices in a zip-top bag with butter, salt, and garlic. Fill the bag with milk and vacuum seal it using the “water displacement” technique (see details in the recipe).
- Cook the potatoes sous vide. Place the vacuum-sealed bag in the sous vide water bath and cook the potatoes for 1 hour at 194oF (90oC).
- The potatoes should be mashed. Add half of the liquid from the bag to the cooked potatoes in a large mixing bowl. Mash the potatoes with a potato masher until smooth, gradually adding more liquid if necessary to achieve the desired consistency.
- Season to taste. To taste, add more salt or your favorite seasoning. Serve warm, garnished with chopped chives.
MAKING THE BEST SOUS VIDE MASHED POTATOES:
- No vacuum sealer is required. If you don’t have a vacuum sealer, you can use the “water displacement” technique to vacuum seal a zip-top bag.
- Make sure the potatoes aren’t over-mixed. It’s best to mash them together until they’re just combined. Over-mixing can result in a gummy texture.
- Along the way, season with salt. Before sous vide cooking, add a small amount of salt to the bag, and then add more during mashing. Taste as you go to make sure your mashed potatoes aren’t too salty.
You can modify this mashed potatoes recipe to suit your tastes. Here are some popular ingredients to try in your mash:
- Cheese: I like to add grated Parmesan or shredded cheddar cheese to my mashed potatoes, but you can use whatever cheese you prefer.
- sour cream
- Fresh herbs like rosemary and thyme
- Bits of cooked bacon
- Don’t skip the step of removing air from the bag because it keeps bacteria at bay.
- Ascertain that the bag is completely immersed in the water bath. If the bag floats, use a heavy towel or sous vide sinker weight to weigh it down.
- If the bag becomes clogged with air, simply open it, let the air out, and reseal it.
- To ensure even cooking, arrange the potatoes in a single layer in the sealable bag and cut them into similar sized pieces.
- I don’t peel the potatoes for this recipe, but if you prefer your mashed potatoes to be skinless, peel them before chopping them into cubes.
- Before adding the extra buttermilk to the mashed potatoes, make sure it is warm. It does not have to be hot, but it should be slightly warmed so that it does not cool the mashed potatoes.
- You must be careful not to over-mash the potatoes, or they will become gummy.
- Instead of a food processor or electric mixer, I prefer to mash the potatoes with a potato masher or ricer for the best results.
Frequently Asked Questions
You can use any potato you want, including russet, red bliss, and sweet potatoes, but the golden potato is the best because it is naturally buttery and soft, and it mashes up well.
For a dairy-free or Whole30 mashed potato, try cream cheese, sour cream, buttermilk, or even coconut milk or cashew milk.
This varies because some people believe that running them through a potato ricer produces the best consistency, but using a standard potato masher works just as well and takes up less time and space.
The starch in cooked potatoes is extremely volatile. DO NOT BLEND THEM TO PREVENT THEM FROM TURNING OUT LIKE GLUE OR BECOMING STICKY. To achieve the best consistency, mash them and fold them gently.
Yes! This is why it is one of the best side dishes to prepare ahead of time. To freeze mashed potatoes, place them in a freezer-safe plastic bag and remove as much air as possible. Flatten them into a sheet and place them in the freezer. Allow to thaw in the fridge overnight before reheating in the sous vide or on the stovetop. If they are too dry, add some chicken or vegetable stock to achieve the desired consistency.