Dining and Cooking
Made red wine braised short ribs in the oven, and all anybody could talk about was the Sous Vide Mashed Potatoes…..
In Sous Vide

Made red wine braised short ribs in the oven, and all anybody could talk about was the Sous Vide Mashed Potatoes…..


2.5-3ish lbs Russet Potatoes cut to chunks
3/4 stick of butter
3 cloves fresh garlic minced up
1/2 block of cream cheese
1/3 cup heavy cream & 1/3cup half&half (froze in an ice cube tray so they would vacuum seal)
1.5 tsp salt
A few dashes of Italian seasonings I had laying around

2-2.5 hours at 195 until

I just mashed them in the bag with a rolling pin. They had a slight slight chunk to them, but I prefer them that way.

PS- the short ribs were fantastic too…

by Important_Actuary_49

16 Comments

  2. Important_Actuary_49

    It’s supposed to say “until the potatoes are tender enough to mash”

  3. albacore_futures

    Sous vide potatoes are great because the potatoes don’t get watered down by boiling. They taste like a stronger potato flavor, if that makes sense.

    I never do them anymore because I’d rather use my stick on something else than potatoes for 2 hours, but they have always been great.

  4. Vegetable_Clerk_9247

    Interesting. I may need to try your method. Sounds pretty good. The entire plate looks fantastic. Great job. 👏

  5. torch9t9

    I would never have thought to do potatoes this way, thanks!

  6. Then_Routine_6411

    This looks fantastic. I only got ham 😢

  8. Crash_Pandacoot

    Next I’m going to try is mashed potatoes but the dhort ribs look awesome, how long and what temp did you do?

  9. Plenty-Koala1529

    A lot of “YouTube chefs” suggest using baked potatoes for mashed potatoes, similar principle, avoid boiling

  10. LolaBijou

    Hold on, hold on. Come back with the short ribs recipe.

  11. DownloadUphillinSnow

    What temperature do you sous vide the potatoes at?

  13. Ill_Initial8986

    Ok dammit, I’ll ask. Why is garlic ok in SV with potatoes? I came here half-wanting to see a food fight about botulism. Is it bad with meat but ok with veggies? I need to know this.

  14. ec-vt

    I bet if you cook your potato with the same set of ingredients on the stove top, it would taste just as fantastic.

    I put my potato through a ricer, no mashing necessary.

  15. jpirog

    I’ve been wanting to do this but I roast my potatoes (mix of gold and russet) and then mash them. I think by far it’s the best way to do them flavor wise.

  16. Mattandjunk

    I had no idea you could do this for mashed potatoes! It does sound like it would be a more intense potato flavor though, so I’m going to have to try it.

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