Stress-Free Thanksgiving Series: Sous Vide Mashed Potatoes
Updated: Apr 14
Our next post in this Stress-Free Thanksgiving Series is Sous Vide Mashed Potatoes. This is another simple recipe to put together as it only requires potatoes, garlic, thyme (or rosemary or sage), butter, milk, salt, pepper, and nutmeg.
If you want to make mashed potatoes on the stove, check out one of my older posts – Very Creamy Mashed Potatoes.Or if mashed potatoes aren’t for you, here are other potato dishes you can check out!
Thomas Keller’s Ad Hoc Potato Pave – baked thinly sliced potatoes cut into a rectangle shape The Best Crispy Smashed Roasted Potatoes – delicious crispy potatoes on the outside but soft in the inside Crispy Roast Yukon Tots – fluffy crisp potatoes
For me, mashed potatoes is a essential dish at Thanksgiving dinner. It just would not feel right without it. Creamy mashed potatoes topped with a delicious gravy served with the Turkey is a must – for me!
For mashed potatoes, make sure you opt to use a starchy potato such as russet or a all-purpose potato such as Yukon Gold, but my preference is always the russet as it breaks down better resulting in a creamier fluffier texture. For sure avoid the waxy variety as they do not have much starch and they don’t break down or absorb dairy very well.
Sous Vide Mashed Potatoes Serves 4 to 6
2 lbs russet potatoes or yukon gold, peeled and cut into small cubes 5 cloves garlic, cut into small pieces 3 sprigs thyme or rosemary or sage 1/4 cup unsalted butter 1/2 cup milk or cream 1/2 teaspoon salt 1/4 teaspoon freshly cracked black pepper 1/8 teaspoon freshly grated nutmeg
Prepare the water bath by adding warm tap water to the container.
Then set the sous vide machine to 185 degree F
Put all ingredients: potatoes, garlic, thyme, butter, milk/cream, salt, pepper, and nutmeg into a zipper closure pouch or vacuum seal pouch.
Seal the pouch.
Submerge the pouch in the water and cook for 2 hours.
Remove the pouch from the water bath.
Open the pouch and pour contents of the bag through a sieve or colander sitting within a bowl to catch the liquid.
Set the liquid aside and reserve for later.
Empty the potatoes into a large bowl and mash them. Feel free to use a potato ricer or food mill. Skip the blender or food processor as this produces a gluey texture.
Next, gently whisk the reserved liquid from earlier back into the mashed potatoes until you achieve the preferred consistency. If more liquid is needed, feel free to heat up a bowl of milk/cream to add more to the mixture.
Season to taste.
If you plan to serve in a few days, add the mashed potatoes back into the bag, then quick chill in a ice water bath, and then place it in the fridge. If not, serve immediately.