Sous Vide Mashed Potatoes

How to make sous vide mashed potatoes preheat your sous vide water bath to 194f. I like to use hot tap water to give it a head start on heating. Meanwhile, peel and slice the potatoes into approximately 1/2 slices.

It’s true, the simplest things in life are the best. Potatoes, butter, milk, garlic, salt, pepper is all you need for this crowd pleasing side that is suitable for any holiday gathering. Sous vide mashed potatoes take it to another level, since there is no evaporation the butter is fully infused, the garlic is evident, and the potatoes can be finished to any consistency you please. This recipe produce a rich, smooth, indulgently buttery sous vide mashed potatoes. It’s the holidays so don’t worry about your waistline ;)

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Butternut Squash, Beets, Carrots:
Pumpkin Spice Cheesecake:

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Carmen @harrocarmen
Kevin @kindof_cooking

- 6 Russet Potatoes Sliced ½inch (1cm) thick.
- 1.5 sticks Unsalted Butter
- ¾ (175ml) Cup of whole milk
- Salt
- White Pepper
- (Optional) Fresh herbs for garnish
- (Optional) 3 Cloves of Roasted Garlic

- Set water bath to 190F (87C)
- If using, place cloves of garlic with a drizzle of olive oil in an oven safe container. Place in the oven at 375F until soft.
- Rinse, peel, and slice the potatoes ½ inch (1cm) thick.
- Add potatoes, garlic cloves, butter, milk, salt, and white pepper into a vacuum seal bag.
- Seal the bag, and sous vide for 1hour 30mins.
- Remove from sous vide and strain. Don’t throw that liquid out. It’s liquid gold!
- Mash the potatoes using a potato masher or ricer
- Add desired amount of liquid back in and combine to get the consistency you like. Don’t mix too much or it will get gooey.
- Garnish with fresh herbs

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#MashedPotatoes #Thanksgiving #SousVide