Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Skill Level: Easy
Ingredients
- 2 lbs russet or Yukon gold potatoes, peeled and cubed
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1/2 cup whole milk
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- Fresh chives, chopped (for garnish)
Instructions
- Fill a large pot or sous vide container with water and set your sous vide machine to 194°F (90°C).
- Place the peeled and cubed potatoes into a large, heavy-duty freezer bag. Add the heavy cream, butter, and whole milk to the bag.
- Seal the bag using the water displacement method, ensuring there is no air left in the bag.
- Submerge the bag in the water bath and cook for 2 hours.
- Once cooked, remove the bag from the water and carefully transfer the contents to a large bowl.
- Using a potato masher or an electric mixer, mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
- Transfer the creamy mashed potatoes to a serving bowl and top with a pat of butter and freshly chopped chives.
Helpful Tips
Variations: For a garlic-infused version, add 4-5 peeled garlic cloves to the bag with the potatoes. To make it dairy-free, substitute heavy cream and whole milk with coconut cream.
Storage Instructions: Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore their creamy texture.
Ingredient Substitutions: If you don’t have heavy cream, half-and-half can be used. Yukon gold potatoes are preferred for their buttery texture, but russet potatoes work well too.
Pairings
Complement these creamy mashed potatoes with a main dish like roasted chicken, grilled salmon, or your favorite steak. Serve with a side of steamed green beans or a fresh garden salad, and enjoy with a glass of refreshing lemonade or iced tea for a perfect meal.
