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Sous Vide Mashed Potatoes

Sous Vide Mashed Potatoes

Cost $8, save $5

Source: Recommended by CookPal

  • 90 Min
  • 4 Servings
  • $8

INGREDIENTS

  • Vegetables

    • 🥔 1 ½ pounds russet potatoes

  • Dairy

    • 🧈 ½ cup cold salted butter, cubed
    • 🥛 ½ cup half-and-half, or as needed
    • 🍶 ⅓ cup sour cream

  • Seasonings

    • 🧂 Salt to taste
    • Freshly ground black pepper to taste

STEPS

1

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 195°F (91°C) according to manufacturer's instructions.

2

Peel potatoes and cut into cubes, no bigger than 3/4 inch. Place potatoes in a single layer inside a large vacuum bag, along with cubed butter, 1/2 cup half-and-half, and sour cream. Ensure potatoes are spread out as much as possible. Seal the bag using a vacuum sealer, stopping the sealer early so liquid doesn't escape from the bag.

3

Place bag into the water and set timer for 90 minutes. Some air may remain in the bag, and you will need to weigh the bag down with a heavy object to ensure the bag is fully submerged. After 45 minutes, remove the bag and redistribute potatoes evenly within the bag, if needed.

4

When the timer is up, cut the bag open and dump the contents into a large bowl. Season with salt and pepper and mash potatoes. Add in additional half-and-half, if needed.

NUTRIENTS

Per 1 serving

🔥

415

Calories

  • 5
    Protein
  • 32
    Carbs
  • 31
    Fats

💡 Use high-quality russet potatoes for a fluffy texture.Ensure a proper vacuum seal to avoid water entering the bag.Mash gently to maintain a creamy texture—avoid overmixing.Keep extra half-and-half warm to easily adjust the texture.