You’re going to love these creamy, decadent sous vide mashed potatoes! They’re cooked to perfection and then pureed using a potato ricer. Heavy cream and butter add the finishing touches.
Seriously, is there anyone who doesn’t love mashed potatoes? They’re a fantastic side dish that goes well with so many main courses (for example, this braised beef brisket). You can easily prepare mashed potatoes using the sous vide method, making it a great way to clear up space on your stovetop.
How to Make Sous Vide Mashed Potatoes
Equipment and Tools
(I’ve included affiliate links to the exact brands I use)
- Sous vide immersion circulator
- A large container for the water
- A gallon-size freezer bag
- Kitchen tongs
- Sous vide magnets or weights (you can also use something like a spoon)
- Bag clip (if your water vessel has a lid, you might not need a bag clip)
- Optional: potato ricer (you can also use a potato masher, stand mixer, food processor, etc.)
You can use either yellow or white potatoes to get great results with this recipe. You follow the exact same method either way. It’s a personal preference.
Depending on how large they are, I recommend slicing the potatoes into halves or quarters. This will help them cook faster, and they’ll also be easier to puree.
Place the potatoes in a resealable plastic bag, aiming to get them in as close to a single layer as possible. You’ll want to weigh the bag down to keep it from floating (see my recommendations for weights above). Press as much air out of the bag as you can.
Lower the bag into an immersion circulator set at 183°F (84°C), using kitchen tongs to assist in pressing the bag under the water. When it’s almost completely submerged, open the top corner to release any remaining air, then reseal the bag. Clip the bag to the side of the container or close the lid over the bag to secure it in place.
Cook for 60 minutes, then carefully remove the bag. Use your preferred method for mashing the potatoes (I like using a potato ricer since it peels them). Stir in the butter, cream, and seasonings.
Serve immediately! Leftovers can be stored in an airtight container for several days.
More Sous Vide Recipes
Sous Vide Mashed Potatoes
- 2 pounds Yukon gold or white potatoes, halved or quartered
- 6 tablespoons unsalted butter, divided
- 1/2 cup heavy cream
- Kosher salt to taste
- Ground black pepper to taste
- Fill a large container with water. Using a sous vide immersion circulator, bring the water temperature to 183°F (84°C).
- If you’re not using a potato ricer, which removes the skin as it mashes, peel the potatoes. Cut into quarters or halves (depending on how large they are). Place the potatoes along with 2 tablespoons of butter in a single layer in a 1-gallon resealable freezer bag, pressing out as much air as possible and sealing the bag. Pressing the bag over the edge of a table can help remove the air. Clip weights or attach weighted sous vide magnets to the bottom of the bag to help weigh it down.
- Slowly lower the bag into the water bath until fully submerged, using kitchen tongs if needed to assist pressing it down. Once the bag is almost completely submerged, open one small corner to release any remaining air, then reseal the bag and clip it to the corner. (Note: If your container has a lid, you might not need the clip; simply fold the top of the bag over the edge and cover with the lid). If your container doesn’t have a lid, top with foil or plastic wrap to prevent water evaporation.
- Cook for 1 hour, then use kitchen tongs to carefully remove the bag. Use a potato ricer or your preferred method to mash the potatoes in a large bowl, then stir in the remaining butter along with the heavy cream. Season with salt and pepper to taste.