Sous Vide Mashed Potatoes
Sous vide mashed potatoes are creamy, fluffy, and full of real potato flavor, with no water to dilute them. Prep and seal them ahead of time and let the water bath do the work while you finish dinner.
Ingredients
- 6 medium Yukon gold potatoes
- ½ cup butter cubed and divided
- 1 tablespoon dried dill optional
- 3 green onions sliced
- 1 cup cream
- salt to taste
- pepper to taste
Instructions
- Preheat sous vide water bath to 194°F.
- Meanwhile, peel and slice 6 medium Yukon gold potatoes into approximately ½" slices.
- In a vacuum seal bag, add the potatoes, about ¼ 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 at 194°F 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 up to 1 cup of cream, ¼ cup at a time, until the mashed potatoes reach the desired consistency.
- Add 3 sliced green onions, and mash until completely combined before adding salt and pepper to taste.
- Serve hot.
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.Expert Tips
- Get a head start. This is a high temperature cook and the prep is quick, so filling the water bath with hot tap water saves you waiting around for it to heat.
- Bag it right. I prefer vacuum seal bags here. An hour at this temperature can be hard on zip-top bags. See FAQs for more information.
- Keep it flat. A flat, even layer of potatoes cooks more uniformly, with no firm spots in the middle of the bag.
- Put the mixer down. Potatoes mashed to oblivion with an electric mixer turn gluey. Use a masher or ricer until the chunks are gone, then use cream for smoothness.
