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Sous Vide Mashed Potatoes

Updated: Nov 18

Cooking potatoes in butter and cream makes them so much richer and flavorful!



Sous Vide Mashed Potatoes


2 lbs russet potatoes

1 stick of salted butter, cut into 8 pieces

4 oz cream cheese

¾ cup whole milk

½ cup heavy cream

2 teaspoons garlic powder

2 teaspoons salt

1 teaspoon pepper

1 teaspoon dried parsley


Peel and wash the potatoes, then cut into 1” cubes. Add to a large ziplock bag along with the remaining ingredients. Get as much air as possible out of the bag and add to a sous vide container. You can also use a vacuum seal bag if your vacuum sealer is set up to do liquid sealing. Set sous vide to 190 degrees and cook for 2 hours. Cover the container with foil to avoid excess evaporation. Drain liquid from bag and set aside. Meanwhile, put potatoes through a ricer to ensure a smooth consistency. If you have to use a masher, that’s fine. Once they're smooth, add the liquid back a little at a time and mix in. Enjoy!


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