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.

LUMPS-FREE SMOOTHNESS

• 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?

1. 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.

2. 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).

3. 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).

4. 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.

5. 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.

VARIATIONS

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
• Jalapeños

EXPERT TIPS

• 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

The Creamiest Sous Vide Mashed Potatoes

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 10 minutes
• Yield: 4 servings

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Description

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!

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Ingredients

• 2 pounds Russet potatoes or Yukon golds▢
• 3/4 cup unsalted butter▢2 cloves garlic minced▢
• 3/4 cup whole milk▢
• Kosher salt to taste

Topping (Optional)

• ▢chopped chives

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Instructions

1. Fill a large container or pot halfway with water to start the Sous Vide Machine. Set the sous vide precision cooker to 194oF/90oC and the timer to 1 hour.
2. Wash and peel the potatoes before cutting them into 1/2-inch slices (you can also leave the skins on for extra flavor).
3. Put the potato slices in a zip-top bag, season with butter, salt, and garlic, and then add the milk. Spread the potatoes out evenly in the bag, then seal it with the “water displacement” technique. (Seal all but one corner of the bag, then slowly place it in the water bath, making sure everything below the zip-line is covered by water before sealing the rest of the bag.)
4. Make certain that the potatoes are completely submerged in water. If necessary, add heavy kitchen items to the bag to weigh it down.
5. Cook the potatoes sous vide: Place the vacuum-sealed potatoes in a water bath for 1 hour.
6. When the timer goes off, transfer the cooked potatoes to a large mixing bowl and add half of the liquid from the bag. Mash the potatoes with a potato masher until smooth, gradually adding more liquid if necessary to achieve the desired consistency. (If you mix too much, it will become gummy.)
7. Season with extra salt and garnish with chopped chives before serving warm. You can also add chopped green onions, freshly ground black pepper, extra butter, or other herbs/seasonings!

Notes

It may take much longer to cook if you use different types of potatoes or cut your potatoes into large chunks.

You can reheat leftover mashed potatoes in the microwave on high for 2-3 minutes. Stir and repeat until the mixture is piping hot all the way through.

• Category: Vegetables
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 4 servings
• Calories: 204kcal
• Sugar: 1g
• Sodium: 298mg
• Fat: 14g
• Saturated Fat: 9g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 42mg

Keywords: Sous vide mashed potatoes, mashed potatoes, sous vide recipe, mashed potatoes recipe

Other recipes to try:

Sous Vide Garlic and Rosemary Mashed Potatoes

Sous Vide Egg and Mashed Potato Breakfast Jars Recipe

Sous Vide French-Style Mashed Potatoes (Pommes Purée)

This simple and delicious side dish recipe only takes a few minutes to prepare before the sous vide machine takes over and cooks the potatoes to perfection!

The sous vide method consistently produces perfect texture and is completely foolproof.

These sous vide potatoes are incredibly flavorful and go well with almost any meal, from baked chicken breast to sirloin steak.

Make a large batch and you’ll have a delicious side dish for the entire week!

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WHY SOUS VIDE POTATOES?

Potatoes sous vide = perfect texture + more flavor!

I never imagined that sous vide would become my favorite way to cook potatoes. Unlike boiled potatoes, they are cooked in a sous vide water bath with seasonings, allowing them to absorb all of the flavors!

Furthermore, they are simple to prepare and consistently turn out perfect and fluffy.

It removes all of the guesswork from the equation and gives me back my time! They are easily transformed into Sous Vide Mashed Potatoes.

I adore sous vide vegetables, from Sous Vide Carrots to Sous Vide Brussels Sprouts, and these sous vide potatoes are a staple at our dinner table.

WHAT IS SOUS VIDE COOKING?

Sous vide is a cooking method that translates to “under vacuum” in French.

The food is vacuum-sealed in a bag before being cooked for an extended period of time at a precise temperature in a warm water bath.

This technique is well-known for being a precise and consistent method of cooking food evenly. If you’re new to sous vide cooking, here’s a comprehensive guide to everything you need to know.

We adore sous vide vegetables, from Sous Vide Carrots to Sous Vide Brussels Sprouts, and these sous vide potatoes are a staple at our dinner table. 

WHAT YOU’LL NEED FOR THIS RECIPE

• Potatoes: My favorites are Yukon gold and russet. Because of the high starch content, the potatoes are fluffy and creamy. If you don’t have them on hand, you can substitute red potatoes or even sweet potatoes. You don’t need to peel your potatoes if they have smooth skin, which speeds up the preparation!

• Fresh Garlic or Garlic Powder: For this recipe, I used garlic powder, but you can also use freshly minced garlic.

• Dried oregano: It gives your potatoes a robust flavor. Italian seasonings can be substituted.

• Thyme Leaves: I used fresh thyme, which adds a lovely aroma to the vegetable. Dried thyme leaves can also be used.

• Olive Oil: For this recipe, use regular olive oil. Extra virgin olive oil should be avoided because it has a lower smoke point.

• Salt & Pepper: I used regular salt, but you can use coarse salt or sea salt. Freshly ground black pepper works the best.

THE BEST POTATOES TO SOUS VIDE

The smaller the potato, the better for this recipe because it cooks faster. Look for small ones that you would normally use for boiling or frying.

This recipe was tested several times with different combinations of yellow, red, and purple baby potatoes, and they all worked equally well.

These potatoes are a little waxy, so they keep their shape well, and they can also go straight into a hot pan or oven afterward to develop flavor.

I also tried some potatoes that were irregular in size, and in those cases, I cut them in half or quarters to ensure that all of the potato pieces were roughly the same size.

If you have the ability to hand-select your potatoes in a bulk bin or at a farmers’ market, look for ones that are roughly the same size—tiny potatoes with a diameter of an inch or less are ideal, but larger ones can be cut in half or quarters.

If bags of potatoes are your only option, that’s fine; just keep in mind that there will always be some that are larger and some that are smaller.

Again, simply cut the larger ones so that they are all roughly the same size.

HOW TO COOK SOUS VIDE POTATOES

It’s incredibly simple to cook potatoes in a sous vide machine, and it’s my go-to side dish!

1. Wash the potatoes and cut them into 1-inch cubes.

2. Rub the potatoes with the oil and seasonings: Rub the potatoes with the olive oil, seasonings, and herbs.

3. Put the seasoned potatoes in a zip-top bag and seal it (I also used a sous vide weight to prevent the bag from floating). Arrange the potatoes in a single layer in the bag and vacuum-seal it using the “water displacement” technique.

4. Cook for 1 hour in a sous vide water bath at 190°F (88°C). Make certain that the potatoes are completely submerged. If your bag is floating, you can weight it down with heavy kitchen items such as kitchen tongs or a saucepan. (Keep the seams above the water’s surface.)

5. Sear the potatoes (optional): Remove the potatoes from the bag and serve as is. They’re delectable. I like to take them to the next level by quickly searing them to get the crispy edges (remember to pat dry with paper towels before searing).

PRO TIPS

• Arrange the potatoes in a single layer in the zip-lock bag to ensure proper cooking.
• To keep the vacuum-sealed bags from floating, use sous vide weights or heavy kitchen items like metal tongs to keep them completely submerged.
• Searing the potatoes after sous vide cooking will give them nice and crispy edges.
• Other excellent seasoning options include paprika, onion powder, chili powder, and so on.

WHAT TEMPERATURE IS THE BEST FOR SOUS VIDE POTATOES?

I find 190°F (88°C) yields the best potatoes. It’s creamy, soft, and fluffy, absolutely perfect.

HOW LONG TO SOUS VIDE POTATOES IN THE WATER BATH?

The cooking time varies according to the size and type of potatoes. Before removing the potatoes from the bag, check for doneness.

When the potatoes are done, you should be able to easily poke them with a fork.

The best method is to cut the potatoes into 1-inch cubes so that they can be thoroughly cooked after 1 hour.

Cook for 1 12 to 2 hours if using whole baby potatoes. You’ll need to cook the whole big potatoes for even longer.

If they are not done when you check them, simply return them to the bag, vacuum-seal it again, and continue to cook until tender and soft.

CAN YOU OVERCOOK SOUS VIDE POTATOES?

Although potatoes cannot be “overcooked” in a sous vide water bath. If you cook them for too long, they will become mushy (for example, leaving them in the water bath for an extra hour or 2).

Frequently Asked Questions

Sous Vide Potatoes Recipe

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 10 minutes

Print Recipe

Pin Recipe

Description

Garlic Herb Sous Vide Potatoes are creamy, fluffy, and flavorful. This simple and delicious side dish recipe only takes a few minutes to prepare before the sous vide machine takes over and cooks the potatoes to perfection!

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Ingredients

• 1 1/2 pound potatoes (I used Yukon gold)
• a half teaspoon garlic powder
• 1 tsp. thyme leaves
• 1 tsp. dried oregano
• 1 tsp. kosher salt
• 1/2 teaspoon black pepper, ground
• 1 teaspoon olive oil (divided)
• fresh parsley, if desired (for garnishing)

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Instructions

Fill a large container or pot halfway with water to start the Sous Vide Machine. Set the temperature of the sous vide precision cooker to 190oF/88oC.

Season the potatoes: Wash and cut the potatoes into 1-inch cubes.

Mix the potato cubes with 1/2 tablespoon olive oil, garlic powder, thyme leaves, oregano, salt, and pepper in a large mixing bowl. Toss with a fork until evenly coated.

Vacuum-seal the Bag: Place the seasoned potatoes in a zip-lock bag in a single layer and seal. I also used the sous vide weight to help weight down the bag so it wouldn’t float in the water bath. (Make sure to arrange in a single layer; if your bag is too small, use multiple bags.)

Use the “water displacement” technique or a vacuum sealer to seal the bag. (Seal all but one corner of the bag, then slowly place it in the water bath, making sure everything below the zip-line is covered by water before sealing the rest of the bag.) If you have a vacuum sealer, feel free to use it.

Place the bag in the water bath for now. Make certain that the potatoes are completely submerged. If necessary, add heavy kitchen items to weigh the bag down, but make sure the seams are above water.

Cook the potatoes for 1 hour in a sous vide machine.

When the timer goes off, take the bag out and remove the potatoes from the bag. Using paper towels, pat dry. (A wet surface will obstruct searing.)

Add the remaining 1/2 tablespoon olive oil to a large skillet over medium-high heat.

When the oil is hot, add the potatoes and cook for about 2 minutes, stirring occasionally, until browned. Transfer to a plate after removing from the skillet.

Season with salt, pepper, and fresh parsley, if using.

Notes

Make ahead: These sous vide potatoes are ideal for meal preparation. They can be stored in the fridge for up to 5 days.

• Category: Vegetables
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 4 servings
• Calories: 166kcal
• Sugar: 1g
• Sodium: 592mg
• Fat: 4g
• Saturated Fat: 1g
• Carbohydrates: 31g
• Fiber: 4g
• Protein: 4g

Keywords: Sous Vide, Potatoes, Sous Vide Potatoes, Sous Vide Potatoes Recipe

source: https://izzycooking.com/sous-vide-potatoes/