cooking/recipes/sides/sous-vide-mashed-potatoes/sous-vide-mashed-potatoes.md

title	slug	date	lastUpdated	category	tags	cookTime	prepTime	servings	author	description	featured	display	displayPhoto
Sous Vide Garlic Mashed Potatoes	sous-vide-mashed-potatoes	2026-02-10	2026-02-10	sides	sides thanksgiving	90	15	6	jake	Perfect mashed potatoes, with no cleanup!	false	true

:::photos :::

:::ingredients

• 1 lbs Yukon Gold potatoes (enough cubed to fill 2/3 of a gallon ziploc bag)
• 2 tbsp / 1/2 oz unsalted butter
• 1/4 cup cream cheese (alternate: sour cream)
• 1/2 tsp garlic powder
• 1/2 cup milk
• 1 tbsp rosemary, chopped fine
• salt and pepper to taste :::

:::instructions

1. Cube the potatoes, optionally leaving the skin on. Optionally soak in water to get the starch out.
2. Load the potatoes into a sous vide bag. Fill it up no more than 3/4 of the way full, ideally closer to 1/2.
3. Add the butter, cream cheese/sour cream, garlic powder, salt, pepper, rosemary, and milk to the bag.
4. Seal the sous vide bag by holding underwater and letting air escape.
5. Using the sous vide cooker, heat water to no more than 195 degrees. Ziploc bags break down past that point. Actual sous vide bags can handle the temperature.
6. Cook for 2 hours or until the potatoes can be squished by hand.
7. Take bags out of the water and let cool for 10 minutes.
8. Hand mash in the bag, or pour into a bowl and use forks.
9. Pour/plate into bowl. Sprinkle with garnish if available. :::

:::notes

No Pressure!

• Adjust to what you know you like! Measurements can be adjusted after cooking if needed.

Don't Poke the Bag!

• The only way to mess up is to create a hole in the bag. This happens when the rosemary branches poke the bag. Make sure to chop up the rosemary before putting in the bag. :::

:::references

• Reference Recipe HERE :::

::card