Sous-Vide Mashed Potatoes

Side Sous-Vide
  • Prep Time: 15m
  • Cook Time: 2h
  • Total Time: 2h15m

Servings: 6

Source

Ingredients

  • 0.8 lb russet potatoes (about 1 large), peeled & cut into 1 inch cubes
  • 1.6 lbs yellow potatoes (about 4 large), peeled & cut into 1 inch cubes
  • 1/2 cup salted butter, sliced into pats
  • 1 1/2 tsp kosher salt
  • 1 tsp Italian seasoning
  • 1 1/2 tsp garlic powder, (sub with 4 cloves minced garlic if desired)
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup milk (1%, 2%, or whole)
  • 1/3 cup heavy cream
  • 1/4 cup sour cream

Instructions

  1. Preheat a water bath using an immersion circulator to 88c.
  2. Add the potatoes, butter, salt, pepper, garlic powder, and Italian seasoning to a gallon-sized zipper top or chamber vacuum seal bag. Toss to evenly disperse. Add the milk and cream.
  3. Remove the air with your chamber vacuum sealer.
  4. Place bag in preheated water bath and cook for 2-4 hours. Make sure potatoes stay completely submerged using sous-vide magnets or by placing a ceramic plate or bowl on top of the potatoes.
  5. After the potatoes are done cooking, transfer the contents of the bag to a bowl. Add the sour cream. Mash using a potato masher to your desired consistency. Taste and add additional salt if desired. Serve.