Easy & Fluffy Sous Vide Mashed Potatoes

It’s true, the simplest things in life are the best. Potatoes, butter, milk, garlic, salt, pepper is all you need for this crowd pleasing side that is suitable for any holiday gathering. 

Now, mashed potatoes is already an easy dish you say… boil the potatoes, mash the potatoes, add in milk, butter, salt, garlic, etc. Why bother doing it in the sous vide? Well, sous vide potatoes takes it to a whole new level. Since there is no evaporation, the flavour of the potatoes is more prominent, and the butter is fully infused, the garlic is evident, and the potatoes can be finished to any consistency you please. And best of all, it’s super easy! This recipe will produce a rich, smooth, indulgent mashed potato. Just don’t worry about your waistline 😉

We usually use this as a holiday recipe, but it’s honestly good all year round. It’s just that people seem to care less about all the butter that goes into this during the holidays. One of my favourite parts about making sous vide mashed potatoes for the holidays is that I can make it ahead of time, and rewarm it pretty quickly in the sous vide. I’ll make this a day in advance, mash it and leave it in the bag, and reheat just before serving. I’m not sure you can do that nicely the traditional way. 

sous vide mashed potatoes
We will only make mashed potatoes with the sous vide from now on.

The process is super easy, cut your potatoes, I do rounds, but do whatever is easier. Pop it into your bag with all the ingredients. You’ll want to go heavy on the salt here, potatoes can take quite a bit of salt. For this recipe you’re going to want to use a vacuum bag, ziplock bags may not hold up at this temperature. On to the next, and most difficult part of this recipe, sealing a bag with liquid inside. If your vacuum sealer has a pulse function, or you’re lucky enough to have a chamber sealer, go ahead and use that. Otherwise, don’t bother with sealing the top of the bag, just cut the bag a little bit longer and clip it to the side of the container. Do double seal the bottom side though, we are working with much hotter temperatures than for your steak. 

To finish off the mashed potatoes, you’re going to have to mash it. There are a bunch of ways you can do this. You can mash it right in the bag using your bare hands, careful though the contents are going to be hot. This makes for a more rustic mashed potato with larger chunks. I’m not entirely a fan of this way because I like to control the liquid content in my mashed potatoes. I like to separate out my liquid gold (butter/milk) that’s remaining in the bag and add it back in as needed. You can put the potatoes in a bowl and mash it the traditional way using a potato masher, adding in the liquid as you see fit. My favorite method is using a ricer. Squeeze the potatoes through into a bowl to get the smoothest mashed potatoes. Mix in the desired amount of butter and milk until you get the consistency you like. Honestly, I usually add in all of it because it would eventually thicken up anyway. Also, taste and add salt as needed. 

If you’re preparing this in advance, I applaud you for thinking ahead. I usually mash it up, and put it in the bag, and let it chill in the fridge until it’s ready to use. I pop it back into the sous vide an hour before I’m going to serve, pretty much at any temperature under the one you cooked it at will work. It’s perfect if you’re cooking something else in there the next day. You may need to add additional milk as it does thicken up a bit in the fridge. 

We topped ours off with chives, but you can do anything you like. How about fried garlic or onions? All sounds delicious! 

Easy & Fluffy Mashed Potatoes

This recipe produce a rich, smooth, indulgently buttery sous vide mashed potatoes.
Course: Side Dish
Cuisine: American
Keyword: easy recipes, mashed potatoes, sous vide


  • 6 Russet Potatoes sliced ½ inch thick
  • 1.5 sticks Unsalted Butter
  • ¾ cup Whole Milk
  • Salt
  • White Pepper
  • Fresh Herbs for Garnish optional
  • 3 cloves Roasted Garlic optional


  • Set water bath to 190F (87C).
  • If using, place cloves of garlic with a drizzle of olive oil in an oven safe container. Place in the oven at 375F until soft.
  • Rinse, peel, and slice the potatoes ½ inch (1cm) thick.
  • Add potatoes, garlic cloves, butter, milk, salt, and white pepper into a vacuum seal bag.
  • Seal the bag, and sous vide for 1hour 30mins.
  • Remove from sous vide and strain. Don’t throw that liquid out. It’s liquid gold!
  • Mash the potatoes using a potato masher or ricer.
  • Add desired amount of liquid back in and combine to get the consistency you like. Don’t mix too much or it will get gooey.
  • Garnish with fresh herbs.

You Might Also Like