Sous Vide Mashed Potatoes

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These Sous Vide Mashed Potatoes are so creamy, buttery and fluffy, they’ll take your mashed potatoes to a whole new level. They’re simple to prepare and you can even make them ahead for an easy and delicious side dish! 

Mashed potatoes are a classic and comforting side dish, and we all have our preferred ways of making them. 

This creamy garlic mashed potatoes recipe is made on the stovetop and has been my favorite to make for years!

And, while it’s still one of my favorite recipes, I’m here to tell you that the sous vide is a game changer for mashed potatoes! 

As the potatoes cook in a sealed bag and not directly in water, you don’t need to worry about your mashed potatoes turning out mushy and watery.

The controlled temperature of the sous vide water bath ensures the potatoes turn out perfectly tender and ideal for mashing!

Since they’re so easy and almost fool proof, I suggest serving these mashed potatoes at your next dinner party with some Instant Pot beef short ribs and air fryer carrots.

And, for the holidays, you can totally pair them with these buttery roasted turkey thighs, sweet and spicy brussels sprouts, spicy braised green beans, traditional stuffing and make ahead turkey gravy!

If you’re lucky enough to have leftovers, they’re perfect for these leftover mashed potato dumplings!

Check out the sous vide mashed potatoes story!

Why this recipe works

1. The potatoes cook in a sealed bag with all of the add-ins so the flavors of the butter, garlic and buttermilk infuse with the potatoes as they cook. 
2. Cutting the potatoes into cubes before placing them in the water bath ensures they cook evenly and quickly. You get tender and creamy potatoes in just an hour.
3. Since the potatoes cook in a sealed bag and not directly in water, there’s no chance that your potatoes will get waterlogged. This results in creamy and fluffy potatoes!
4. These mashed potatoes are actually perfect for making in advance. Once cooked, just keep them in the sealed bag, then reheat and mash when ready to serve! 

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum seal bags

Other sous vide recipes

• Sous Vide Potatoes
• Sous Vide Carrots
• Sous Vide French Dip Sandwiches
• Sous Vide Corn on the Cob

Ingredients

Please refer to the recipe card below for the full list of ingredients and quantities.

You’ll need 3 pounds of russet potatoes for this recipe, and for quick and even cooking, they should be cut into 1-2" cubes. 

I prefer to use a starchy potato like russets because they create creamy and fluffy mashed potatoes. Yukon gold potatoes are also a great option.

To flavor the potatoes and enhance their creamy texture, you’re going to need garlic cloves, buttermilk, butter, salt and pepper. These add-ins will be sealed up in the sous vide bag and cooked with the potatoes.

I prefer the tangy flavor of buttermilk, but you can use cream or milk if you prefer. If you use milk, I would go with whole milk to maintain the thick and creamy consistency of the mashed potatoes.

Step by step instructions

Heat a sous vide water bath to 194F degrees.

Mix the potatoes with all the ingredients (except the extra ¼ to ½ cup of buttermilk).

Place in a vacuum sealable bag (or a zip lock freezer bag if using the water displacement method) and vacuum seal.

Place the bag in the water bath and cook for 1 hour.

Remove from the water bath and dump potatoes in a bowl.

Add the additional ¼ cup of warm buttermilk (warm it first to keep the potatoes from getting cold) and use a potato masher or ricer to mash the potatoes.

**Be careful not to over mash or the potatoes will be gluey. It's ok if there are a few chunks in there.

Add additional buttermilk as necessary to achieve your desired consistency.

Add additional salt to taste and serve with turkey gravy and chopped chives.

Expert tips

1. Don’t skip the step of removing air from the bag as this keeps bacteria out.
2. Make sure the bag is completely submerged in the water bath. If the bag floats, weigh it down with a heavy towel or sous vide sinker weight.
3. If the bag fills with air, you can just open it, release the air and reseal it again.
4. For even cooking, organize the potatoes in the sealable bag in a single layer and make sure they’re cut into similar sized pieces.
5. I don’t normally peel the potatoes for this recipe, but if you prefer your mashed potatoes without potato skins, you can peel the potatoes before chopping them into cubes.
6. Make sure the extra buttermilk is heated before adding it to the mashed potatoes. It doesn’t have to be hot but slightly warmed will ensure it doesn’t bring down the temperature of the mashed potatoes.
7. You need to be careful not to over mash the potatoes as they might take on a gummy texture. 
8. For the best results, I prefer to use a potato masher or ricer to mash the potatoes instead of a food processor or electric mixer. 

Common questions

Mix-in options

• Stir in some grated parmesan or cheddar cheese.
• Add some cooked and crumbled bacon.
• Top them with fried shallots, caramelized onions or crispy onions.
• Cook the potatoes with extra cloves of garlic.
• Top with some crispy sage, chives or chopped green onions.
• For a little kick, stir in a some horseradish, and for a little heat, add some diced jalapeños.

Make ahead instructions

You can make sous vide mashed potatoes in advance and store them in the fridge for up to 5 days!

To do this, remove the potatoes from the water bath and plunge them into an ice bath so they cool down quickly. Keep them in the sealed bag and store in the fridge until ready to serve.

To reheat, place the bag of potatoes in a 194F degree water bath and heat until warmed through. Open the bag and follow the rest of the recipe to mash the potatoes and serve.

Other potato side dishes

• Truffle Mashed Potatoes
• Easy Scalloped Potatoes with Bacon
• Easy Air Fryer Baked Potatoes
• Hasselback Potato Recipe
• Duck Fat Crispy Smashed Potatoes
• Oven Baked Lyonnaise Potatoes

Did you make this recipe? Leave a comment below and let me know how it turned out!