Sous vide mashed potatoes are the perfect mashed potato side dish. These creamy, delicious potatoes keep your hands free during the most hectic part of supper prep. Get ready for the best mashed potatoes you've ever made.
There's nothing quite like a plate of homemade mashed potatoes. They're comforting, hearty, and oh-so-satisfying.
Sous vide mashed potatoes are the perfect way to get creamy, fluffy potatoes without any of the hassles. These potatoes are great for special occasions and holiday meals but easy enough for an everyday kind of recipe too.
This sous vide mashed potatoes recipe is dedicated to comfort.
Tips + tricks
No. 1 --> Because this is a high-temperature cook and the prep doesn't take too long, I always fill my sous vide water bath with hot tap water to give it a little head start!
No. 2 --> For most sous vide recipes, you can get away with using a freezer-quality ziplock bag, but I much prefer to use vacuum seal bags for this recipe. At this temperature for an hour, a ziploc bag fails at a higher rate.
No. 3 --> Avoid "overmashing". Potatoes that have been mashed to oblivion with an electric mixer will have a gluey texture! I recommend mashing or using a potato ricer until the chunks are gone, then adding a high-fat cream to get a smooth texture.
No. 4--> Don't be afraid to give mashed potatoes a high-tech upgrade. This easy recipe will take your taters to a whole new level because the sous vide treatment cooks the potatoes at the perfect temperature for the perfect texture.
Potatoes: Choose fresh, starchy potatoes for this recipe. See below for more information on potatoes, and my picks for the best option.
Cream: As a coffee fanatic, I always have fresh cream in the house and as a disciple of the No Carb Left Behind movement, I like to use cream in my mashed potatoes. If you don't have cream, feel free to use whole milk. A dollop of full-fat sour cream mixed in with your milk would also be decadent!
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Pick The Right Potato
Decadent fluffy potatoes start with the right potato. Here are my recommendations:
Russet potatoes are high starch potatoes that basically fall apart during the cooking process. They mash up light and fluffy and absorb milk and butter beautifully. Russet potatoes have a very mild flavour.
Yukon gold potatoes have a barely golden flesh and a slightly buttery taste and texture which makes them the perfect tater for mashing. Yukon gold potatoes result in a more creamy, dense mashed potato.
I love the red-skinned potatoes in my next level mashed potatoes, but with this sous vide version, I cannot get enough of the Yukon gold potatoes! All that said, feel free to use a combination of both Yukon gold and russet potatoes, you'd get a mild potato flavour with a fluffy and creamy texture.
How To Make Sous Vide Mashed Potatoes
Prepare The Potatoes
- Preheat your sous vide water bath to 194 degrees f.
- Meanwhile, peel and slice 6 Yukon Gold potatoes into approximately 1/2" slices.
- In a vacuum seal bag, add the potato slices, 1/4 cup cubed unsalted butter and 1 tablespoon dried dill. Try to keep the bag in a flat, even layer to avoid undercooked spots. Seal the bag.
Cook The Potatoes:
- Once the water bath reaches temperature, place the potatoes in the sous vide bath. Cook the potatoes for ~60 minutes. You'll know they're done when they break apart when gently squeezed.
- Remove the potatoes from the water bath, cut the corner of the bag and dump the contents into a large flat-bottomed stainless steel bowl or casserole dish. Add the remaining 1/4 cup butter.
- Mash the potatoes until the large chunks are gone. At this point, add a scant cup of milk or cream, 1/4 cup at a time until they reach the desired consistency.
- Add 3 sliced green onions, and mash with a potato masher until completely combined before adding kosher salt and pepper to taste.
- Serve hot, garnish with remaining butter.
Batch + Storage
This recipe, as written makes about 8 servings. It can be halved, doubled or more.
Sous vide mashed potatoes can be stored unmashed in their bag or mashed in an air-tight container in the fridge for up to 4 days.
If you have extra, they can always be frozen in a freezer-friendly container - I do recommend using high-fat dairy if you plan on freezing the potatoes, they tend to thaw better with higher fat content.
- Add them to a microwave-safe bowl and heat in 2-minute intervals, stirring between, until hot throughout.
- Add the mashed potatoes to a covered baking dish and heat in a 350f oven until heated through - usually 30 minutes.
If you find the reheated potatoes a bit dry, feel free to add a splash of milk, however, there is enough liquid and fat in this recipe that I've always found they reheated super creamy and delicious!
Why make sous vide mashed potatoes
- This is not a "hands-off" recipe in the true sense of the word. It's more like a "hands-off when your hands are needed elsewhere" recipe.
I love that I can slice my potatoes, vacuum seal them and pop them in the fridge for a couple of hours while I prep other foods, then when I'm ready, all I have to do is fill my water bath and set the temperature, pop in the taters and let them cook till the last minute.
- There is no water diluting the flavour of the potatoes. This gives a much creamier, more flavourful mash.
- You can cook up other sides in the water bath at the same time! Think carrots, beets, cauliflower, etc.
If you want to double or triple this recipe, simply follow the same steps as the original recipe, giving each batch its own vacuum bag.
I love to double batch this recipe, mash everything, and reheat the leftovers later in the week for an easy, but delicious side dish! #mealplanning!
More sous vide recipes to love!
Don't have a vacuum sealer?
This is not an insurmountable problem! As I said above, I prefer to use vacuum seal bags for this recipe as the prolonged high temperature causes more bag failures for me, but where there's a will, there's a way!
When using ziploc-style bags for this recipe, I highly recommend double bagging and using the water displacement method to remove excess air.
First, layer the potatoes in the gallon-sized ziplock bag, then, add 2-3" of cool water to the bottom of your sink, and lay the bag flat in the sink, while holding the top of the bag above the water. Shuffle the contents a bit to help the water squeeze the air out of the bag. Seal the bag. Dry the first bag off, then slide into a second gallon-sized ziplock bag and follow the same proceedure.
Alternatively, you can use a reusable silicone bag like a Stasher bag.
Sous vide circulator - Sous vide circulators are awesome little units. They add the functionality of a whole new appliance to your kitchen while fitting in a drawer. I use the Instant Pot Slim, but there are many options, like the Joule, or Anova!
Cambro container - I grabbed this awesome polycarbonate Cambro container at a local restaurant supply store. It's the 15L version, plenty big for briskets, pork butts, and whatever I throw at it!
Vacuum sealer - I have and love 2 FoodSaver vacuum sealers. We have had one for years and I was convinced the thing was dying on us after years of use, so I bought another. The first one is still alive and kicking, so now we've got two!
Vacuum bags - I stopped buying brand name bags, I use this vacuum seal roll from Amazon, they regularly go on sale and since we use a lot of them, it adds up.
Silicone bags - I've got a couple of reusable silicone bags that I use in my sous vide, unfortunately, none of them are large enough for this recipe! Stasher bags is a pretty popular up and come'r in the sous vide world, too.
📖 Printable Recipe
Sous vide mashed potatoes free up a burner and your hands when they're needed the most! This easy mostly hands-off recipe gives incredibly creamy and fluffy mashed potatoes without risking a boil over when you're busy doing something else!
- 6 medium Yukon gold potatoes
- 1/2 cup butter, cubed and divided
- 1 tablespoon dried dill, optional
- 3 green onions
- ~1 cup milk or cream
- Preheat sous vide water bath to 194f.
- Meanwhile, peel and slice the potatoes into approximately 1/2" slices.
- In a vacuum seal bag, add the potatoes, about 1/3rd cup of cubed butter and dill, if using. Try to keep the bag as flat and uniform as possible to avoid undercooked spots. Seal the bag.
- Once the water bath reaches temperature, place the potatoes in the water bath. Cook the potatoes for~60 minutes. You'll know they're done when they break apart when gently squeezed.
- Remove the potatoes from the water bath, cut the corner of the bag and dump the contents into a large flat bottomed stainless steel bowl or serving dish.
- Add the remaining butter and mash the potatoes until the large chunks are gone. At this point, add cream, 1/4 cup at a time until the mashed potatoes reach the desired consistency.
- Add sliced green onions, and mash until completely combined before adding salt and pepper to taste.
- Serve hot and garnish with remaining butter.
Don't have a vacuum sealer:
Simply bag the ingredients in a freezer ziplock bag, and submerge in water to remove the extra air, seal. Then repeat with a second bag.
Keep leftover mashed potatoes in the fridge for up to 4 days. Reheat in a microwave-safe bowl with a splash of milk or cream in 2-minute intervals, stirring in between each, until the potatoes are hot throughout.
Double the recipe!
This recipe is easily scalable, simply seal each batch in its own bag to keep the cooking times consistent.
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Farberware Glass Utility Cutting Board
Stainless Steel Potato Masher
Vacuum Sealer Rolls, Sous Vide Bags
FoodSaver FM5200 2-in-1 Automatic Vacuum Sealer Machine with Express Bag Maker | Safety Certified | Silver, 9.3 x 17.6 x 9.6 inches
Premium Dill Weed
Cambro Camwear Polycarbonate Square Food Storage container, 18 Quart, Clear
Instant Pot Accu Slim Sous Vide Precision Cooker and Immersion Circulator
Amount Per Serving: Calories: 203Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 77mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 5g