Sous Vide Mashed Potatoes

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These sous vide mashed potatoes are ultra creamy, buttery, and full of flavor. A foolproof side dish for any meal or holiday.

Scale

8 lb russet potatoes (about 1 large), peeled & cut into 1 inch cubes

1.6 lbs yellow potatoes (about 4 large), peeled & cut into 1 inch cubes

1/2 cup salted butter, sliced into pats

1 1/2 tsp kosher salt

1 tsp Italian seasoning

1 1/2 tsp garlic powder (or 4 cloves minced garlic)

1/2 tsp freshly cracked black pepper

1/2 cup milk (1%, 2%, or whole)

1/3 cup heavy cream

1/4 cup sour cream

Cook Mode Prevent your screen from going dark

1. Preheat a water bath using an immersion circulator to 190°F.

2. Add potatoes, butter, salt, pepper, garlic powder, and Italian seasoning to a sealable bag.

3. Add milk and cream. Remove air via water displacement or vacuum seal.

4. Submerge bag in water bath. Cook for 2 to 4 hours at 190°F.

5. Transfer contents to a bowl. Add sour cream and mash to desired texture.

6. Taste and season with additional salt if needed. Serve warm.

For ultra-smooth potatoes, use a ricer instead of a masher.

Can be made ahead and reheated sous vide at 160°F for 30–40 minutes.

Find it online: https://sousviderecipe.com/sous-vide-mashed-potatoes/