Sous Vide Mashed Potatoes

Sous Vide Mashed Potatoes

Sous Vide Mashed Potatoes


PREP TIME: 20 minutes

COOK TIME: 2 hours



2 ½ pounds Yukon gold potatoes, peeled and cut into ¼ inch slices

¾ cup heavy cream

½ cup butter, sliced

4 garlic cloves, smashed

1 tsp salt

½ tsp ground black pepper



  1. Preheat water bath using immersion circulator to 185 degrees F.
  2. Add all ingredients to a vacuum seal bag and toss to evenly disperse everything. Use a chamber vacuum sealer to seal the bag. If you don’t have a chamber vacuum sealer, add all ingredients to a zipper top bag and press all the air out.
  3. Add the bag to the water and make sure the potatoes are completely submerged. Cook for 2 hours, up to 6 hours.
  4. Remove the bag from the water. Remove the potatoes from the bag, leaving the liquid behind (reserve the liquid). Add to a bowl and use a potato masher to mash.
  5. Stir in liquid a bit at a time and continue mashing until the mash has reached your desired consistency. Taste and season with more salt if desired.

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