The Best Creamy Sous Vide Mashed Potatoes Recipes

THE BEST CREAMY SOUS VIDE MASHED POTATOES

Steps:

• 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!

SOUS VIDE MASHED POTATOES

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 195 degrees F (91 degrees C) according to manufacturer's instructions.
• Peel potatoes and cut into cubes, no bigger than 3/4 inch. Place potatoes in a single layer inside a large vacuum bag, along with cubed butter, 1/2 cup half-and-half, and sour cream. Ensure potatoes are spread out as much as possible. Seal the bag using a vacuum sealer, stopping the sealer early so liquid doesn't escape from the bag.
• Place bag into the water and set timer for 90 minutes. Some air may remain in the bag, and you will need to weigh the bag down with a heavy object to ensure bag is fully submerged. After 45 minutes, remove bag and redistribute potatoes evenly in bag, if needed.
• When timer is up, cut bag open and dump contents into a large bowl. Season with salt and pepper and mash potatoes. Add in additional half-and-half, if needed.