Sous Vide Mashed Potatoes
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
- ½ cup butter cubed and divided
- 1 tablespoon dried dill optional
- 3 green onions
- 1 cup milk or cream
Instructions
- Preheat sous vide water bath to 194f.
- Meanwhile, peel and slice 6 medium Yukon gold potatoes into approximately 1/2" slices.
- In a vacuum seal bag, add the potatoes, about 1/3rd cup of cubed butter and 1 tablespoon dried 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 1 cup milk or cream, 1/4 cup at a time until the mashed potatoes reach the desired consistency.
- Add 3 green onions, and mash until completely combined before adding salt and pepper to taste.
- 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.