Skip to Content

Sous Vide Mashed Potatoes

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. Sous vide cooking will help skip the stovetop boil-over and free up a burner!

The holidays are coming, and though you could say that any day of the year and be right, I'm specifically talking about the Fall and Winter holidays.

The ones where everyone gathers together, even if it's -40C, and enjoys a hot meal and a heated round of Mexican Train. Grandmas pinch cheeks, kids get hopped up on Aunty's punch, and I just soak it all in.

That week of frantically cleaning house, 9 visits to the grocery store, reminding kids to pick up those stinking socks, meal prep till your hands are pruney, well, it's all worth it.

This sous vide mashed potatoes recipe is dedicated to family time.

Close up of the sous vide mashed potatoes with melting butter on top.

As an Amazon Associate I earn from qualifying purchases.

Jump to:

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, I find my ziplock bags fail at a higher rate.

No. 3 --> Avoid "overmashing". Potatoes that have been mashed to oblivion can turn into a gluey mess! I recommend mashing until the chunks are gone, then adding a high fat cream.

Creamy sous vide mashed potatoes with melting butter dripping down the side.

Ingredients

  • potatoes
  • butter
  • cream
  • herbs and spices: dried dill, salt + pepper

How to make sous vide mashed potatoes

  1. Preheat your sous vide water bath to 194f. I like to use hot tap water to give it a head start on heating.
  2. Meanwhile, peel and slice the potatoes into approximately 1/2" slices.
  3. In a vacuum seal bag, add the potatoes, cubed butter and dill. Try to keep the bag as flat and uniform as possible to avoid undercooked spots. Seal the bag.
  4. 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.
  5. 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 butter.
  6. Mash the potatoes until the large chunks are gone. At this point, add milk or cream, 1/4 cup at a time until they reach the desired consistency.
  7. Add sliced green onions, and mash until completely combined before adding salt and pepper to taste.
  8. Serve hot, garnish with remaining butter.

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.

Vacuum sealed potatoes in a sous vide bag.

Pick the right potato

Damn good mashed potatoes start with the right potato. Here are my recommendations:

Russet potatoes are a high starch potato that basically falls 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.

Why make sous vide mashed potatoes

  1. 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.
  2. There is no water diluting the flavour of the potatoes. This gives a much creamier, more flavourful mash.
  3. You can cook up other sides in the water bath at the same time! Think carrots, beets, cauliflower, etc.
Overhead view of sous vide mashed potatoes in a white dish.

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 ziplock style bags for this recipe, I highly recommend double bagging.

First, layer the potatoes in the gallon sized ziplock bag, then, add 2-3" of cool water to the bottom of your sink, lay the bag flat in the sink, while holding the opening 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.

Overhead view of soous vide mashed potatoes in a white bowl.

Make ahead // got leftovers

If you want to make this recipe ahead or make too many of these sous vide mashed potatoes, they can easily be kept in the fridge for up to 4 days.

To reheat:

  1. Add them to a microwave-safe bowl and heat in 2-minute intervals, stirring between, until hot throughout.
  2. 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!

Large batch

If you want to double or triple this recipe, simply follow the same steps as the original recipe, giving each batch it's 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!

📖 Printable Recipe

Overhead view of sous vide mashed potatoes in a white dish.
Yield: 8 servings

Sous Vide Mashed Potatoes

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 5 minutes
Total Time: 1 hour 35 minutes

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!

Ingredients

  • 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

Instructions

  1. Preheat sous vide water bath to 194f.
  2. Meanwhile, peel and slice the potatoes into approximately 1/2" slices.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add sliced green onions, and mash until completely combined before adding salt and pepper to taste.
  8. Serve hot and garnish with remaining butter.

Notes

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.

Got leftovers?


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.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 203Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 77mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pin this sous vide mashed potatoes recipe!

Sous vide mashed potatoes pinterest graphic.

A stack of 3 orangy-brown chocolate pumpkin muffins with a pale orange glaze.
Pumpkin Chocolate Cake Mix Donuts
← Read Last Post
Overhead view of sous vide eggnog in a glass, garnished with ground nutmeg and two cinnamon sticks
Sous Vide Eggnog
Read Next Post →
Share Your Thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.