Creamy Sous Vide Mashed Potatoes

Name: Creamy Sous Vide Mashed Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1.5 kg Yukon Gold potatoes (peeled and quartered); 100 g unsalted butter (cut into pieces); 120 ml heavy cream; 1 teaspoon salt (plus more to taste); 1/2 teaspoon black pepper (freshly ground)

110 min 4 servings Medium

All Recipes

Experience the ultimate creamy mashed potatoes with the sous vide method, ensuring perfect texture and flavour every time.

Prep

20 min

Cook

90 min

Total

110 min

Servings

Difficulty

Medium

Sous vide mashed potatoes offer a unique take on a classic side dish. By cooking the potatoes in a precise water bath, you're guaranteed perfect texture and enhanced flavours. This method is ideal for those who want to elevate their culinary skills and achieve restaurant-quality mashed potatoes at home. The sous vide technique allows for greater control over the cooking process, ensuring that every bite is creamy and seasoned to perfection. It's a great choice for holiday meals or any occasion where you want to impress your guests with a little extra flair.

Instructions

Prepare the water bath

Fill a large pot or sous vide container with water and set the sous vide precision cooker to 90°C (194°F).

Pro tip: Use a lid or cover to minimize water evaporation during cooking.

Prepare the potatoes

Peel and quarter the Yukon Gold potatoes. Place them in a vacuum-seal bag along with butter, cream, salt, and pepper.

Pro tip: Ensure the potatoes are evenly distributed for consistent cooking.

Seal the bag

Vacuum-seal the bag, ensuring that all air is removed to prevent floating.

Pro tip: If you don't have a vacuum sealer, use the water displacement method with a freezer bag.

Cook the potatoes

Submerge the sealed bag in the water bath and cook for 90 minutes.

Pro tip: Potatoes are done when they are fork-tender.

Mash the potatoes

Remove the potatoes from the bag and transfer to a bowl. Use a potato masher or ricer to mash until smooth.

Pro tip: For extra creamy potatoes, use a hand mixer on low speed.

Adjust seasoning

Taste and adjust seasoning with additional salt and pepper as needed.

Pro tip: A touch of garlic powder can add depth to the flavour.

💡

Tips & Tricks

Use Yukon Gold potatoes for a naturally buttery flavour.
Seal the potatoes completely to avoid water logging.
Adjust seasoning after cooking for best taste.

Frequently Asked Questions

What are sous vide mashed potatoes?

Sous vide mashed potatoes are made by cooking potatoes in a temperature-controlled water bath, resulting in a creamy, smooth texture.

How long do you cook sous vide mashed potatoes?

Cook sous vide mashed potatoes for 90 minutes at 90°C (194°F) for perfectly tender results.

Can I make sous vide mashed potatoes ahead of time?

Yes, you can make them ahead. Cook and refrigerate the sealed bag for up to 2 days, then reheat before mashing.

What potatoes are best for sous vide mashed potatoes?

Yukon Gold potatoes are best due to their naturally buttery flavour and creamy texture.

How many calories are in sous vide mashed potatoes?

Each serving of sous vide mashed potatoes contains approximately 350 calories.

Serving Suggestions

Serve these sous vide mashed potatoes alongside your favourite roast or grilled meats for a complete meal. They also pair well with vegetarian dishes, adding a comforting element to any plate. To make ahead, vacuum-seal and cook the potatoes, then refrigerate for up to 2 days. Reheat gently before mashing to maintain their creamy texture. Store leftovers in an airtight container for up to 3 days.

Nutrition per serving

350

Calories

Protein

15g

Fat

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