This recipe was written by Stephanie Searor, MS RD LDN
Mashed potatoes are one of the quintessential comfort foods. They can be fluffy, buttery, and creamy, but can also run the risk of becoming gluey if overmashed. Preparing the potatoes can also be a messy task, with the big pot of boiling water, but a great alternative is to sous vide the potatoes!
Using a sous vide water bath is easier, cleaner, and more hands off than traditional methods. The potatoes come out perfectly cooked and can be mashed right before serving. You can leave the peels on if you’d like, especially if using red potatoes. The mashed potatoes could even be transferred back to the original cooking bag and submerged in the cooking water, keeping them warm until it’s time to eat!
Feel free to substitute different cheeses or add any other seasonings.
Cheesy Sous Vide Mashed Potatoes
15 minutes total prep time
2 hours total cook time
- 2 pounds potatoes, Russet or Red, peeled or skins on, sliced into 1-inch thick rounds
- 1 stick salted butter
- 1 cup shredded sharp cheddar cheese
- 4 ounces cream cheese, softened and cubed
- ½ cup heavy cream
- ½ teaspoon nutmeg
- salt and white pepper to taste
- Optional garnish; chives, fresh dill, fresh parsley
- Prepare a sous vide water bath large enough to hold all of the potatoes. Set the temperature to 185 degrees Fahrenheit.
- Transfer the potatoes to two vacuum bags or zip-top bags (be mindful that they need to be heatproof). Divide the butter evenly between the potatoes. When the water is heated, submerge the potatoes and cook for 1 ½ hours, or until very soft.
- Transfer the hot cooked potatoes to a large bowl. Add the cheddar cheese, softened cream cheese, and heavy cream, and mash with a potato masher. Taste and adjust seasonings as needed.
- Potatoes can be transferred back to the vacuum bags and kept in the water bath until ready to serve.
Cheesy Sous Vide Mashed Potatoes Nutrition Information
Nutrition information gathered from Nutrium. Nutrition may vary depend on ingredients used.