Sous Vide Mashed Potatoes

Using your sous vide immersion cooker to make mashed potatoes may take longer than boiling potatoes, but it really intensifies the potato flavor.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 415 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 0.33333334326744 cup sour cream
• 1.5 pounds russet potatoes
• 0.5 cup cold salted butter, cubed
• 0.5 cup half-and-half, or as needed

Recipe Instructions

Step 1

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 bag is fully submerged. After 45 minutes, remove bag and redistribute potatoes evenly in bag, if needed.

Step 2

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

Step 3

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

Step 4

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.