Sous Vide Creamy Mashed Potatoes

Follow our step-by-step guide on how to make Sous Vide Creamy Mashed Potatoes.

1. Step 1

   To start your delicious sous vide mashed potatoes, fill a large pot with water and attach your sous vide immersion cooker.

2. Step 2

   Set the temperature to a cozy 195°F (91°C) following the manufacturer's guidelines.

3. Step 3

   While the water heats up, peel your russet potatoes and chop them into cubes, making sure they’re no larger than 3/4 inch.

4. Step 4

   This size helps them cook evenly and become perfectly tender.

5. Step 5

   Next, arrange the potato cubes in a single layer inside a large vacuum bag.

6. Step 6

   Add in the cubed butter, half a cup of half-and-half, and a generous dollop of sour cream.

7. Step 7

   Spread everything out as much as you can for even cooking.

8. Step 8

   Seal the vacuum bag carefully, but remember to stop the sealer a bit early to keep the liquids from escaping.

9. Step 9

   Now, gently submerge the bag in the warm water bath and set your timer for 90 minutes.

10. Step 10

    If you notice any air still lingering in the bag, don’t worry—just weigh it down with a heavy object to keep it fully submerged.

11. Step 11

    Halfway through, at the 45-minute mark, feel free to take a peek and redistribute the potatoes if needed.

12. Step 12

    When the timer goes off, carefully cut open the bag and transfer the creamy contents into a large bowl.

13. Step 13

    Season your mashed potatoes with a sprinkle of salt and a dash of freshly ground black pepper, then mash them to your preferred consistency.

14. Step 14

    If you’re craving extra creaminess, don’t hesitate to add a splash more of half-and-half.

15. Step 15

    Enjoy the rich, buttery goodness of your homemade mashed potatoes!.