Dining and Cooking
Boil 'em, mash 'em, stick 'em in a sous.
In Sous Vide

Boil ’em, mash ’em, stick ’em in a sous.


For 2 hours at 190F.

by 405freeway

32 Comments

  2. MonsterUltra

    I’m so confused by this post. Are you saying that this works instead of boiling the potatoes to make into mash? Your order of events says boil, then mash, then sous vide but they don’t look boiled or mashed? Not trying to be rude, genuinely curious.

  4. e-pro-Vobe-ment

    I was really disappointed in my sous vide potato experiment. My heater was kinda broken then so maybe the uneven cook caused it but I didn’t think they were any better than skillet potatoes fwiw 🫤

  5. Standgeblasen

    I’ve sous vided potatoes. They were not as light and fluffy, but they were still good! Vaccumed them in a single layer with butter, salt, pepper and cooked for like 2-3 hours. Then took out the bag, placed it between two towels and started mashing them with a frying pan. They were stiffer than normal potatoes because the amount of mashing needed starts to develop the gluten, but there was zero cleanup, which was awesome.

    YMMV, but I wouldn’t load your bags this full and expect them to cook evenly.

  6. mdeeter

    if you wanted to freeze these, would you need to sousvide them before freezing, or could you freeze them raw and then just pop the frozen bag in the sousvide when you want them?

  7. CincyBeek

    Sweet potato’s are great in the sous vide, 200 degrees for a couple hours with a little butter and cinnamon. Delish.

  11. TheDangerist

    That’s a lot of work when a microwave does a pretty good job all on its own

  13. Tindery

    For mashed potatoes I add milk and butter in the bag. AFAIK liquids help them cook more evenly.

  15. BoredAccountant

    I prefer to peel russets when I cook them sous vide. Only Yukon Golds will I leave the skin on. Doesn’t look like there’s anything butter, cream/milk, or seasoning on those bags.

  16. Anxious_Ad936

    I tried this with the ziplock immersion method, it didn’t work so well. Far too much air left in the too small bag with 3 pounds of diced potatoes at 190f for 2 and a half hours, although after 30 minutes in the oven afterward to finish cooking, and using really nice garlic and herb butter with them, they were still some of the best potatoes I ever ate.

  17. SloppyMeathole

    Or you can just boil them for less than 15 minutes….

    Here’s a tip for great tasting mashed potatoes. When you boil them, use chicken stock instead of water.

  18. Pokerhobo

    I used Guga’s sous vide mashed potatoes recipe when I go camping. Potatoes, butter, salt, pepper, garlic powder, milk/heavy cream. I just sous vide then mash them in the bag (after cooling down a bit) and just store them back in the fridge. When time to eat, I just empty the bag into a pot and heat them up that way. Makes for an easy side dish.

    Main dish is usually steak or pork (sous vide, of course) or pork belly skewers. I just finish them on the grill at the campsite. Makes it easy to feed a group.

  19. EatUpBonehead

    Sous vide potatoes really just seems pointless

  20. betwistedjl

    I wonder if they get a quick deep fry after if the come out crispy with the soft middle tastiness

  22. OutdoorsyGeek

    Prepare for a bunch of anti-sous-vide comments. Sous-vide groups are full of them for some reason. It is a curious phenomena.

  26. dean0mite

    So I did this, they came out extremely gummy. I think the fact they can’t release any starch really messes with the texture. How did these come out?

  27. thejake1973

    Just because it can be done, doesn’t mean it should be done. lol

  30. sodancool

    Hey its the 405! Had to check the subreddits I was in there for a second.

    Do you mash these up?? I’ve never thought to try sous vide my mash.

  32. deep_fried_fries

    Okay hear me out. lacto ferment on these, sous vide and fry. No way they aren’t baller

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