This recipe for 50/50 Sous Vide Mashed Potatoes are a heavenly mix of ghee and golden potatoes that are cooked low and slow in a controlled water bath. The result is a luxurious mashed potato with a buttery taste that makes a great side dish for any meal, especially for those on a Whole30 reset.
Most people think of chicken, steak, or other proteins when using a sous vide cooker, but there it can do SO much more, including cooking the perfect mashed potato.
What is the sous vide cooking method? Sous vide is a french method of cooking where food is placed in a sealed bag and cooked in a temperature controlled water bath. This ensures that the food is cooked to EXACTLY the right temperature every time.
This recipe is my twist on the decadent mashed potato recipe by Joël Robuchon who popularized the classic french mashed potato that’s made with equal parts butter and potatoes for a truly decadent side. While you can use butter in this recipe, I’ve opted to use ghee to make it compliant with a Whole30 reset.
Why use the sous vide to cook potatoes?
The potato stays a perfect texture. When a potato is boiled for mashed potatoes, some of the starch and flavor can leach out into the water. When a potato is sous vide, all of it’s natural flavors and liquid stays right in the bag.
Make them ahead of time. Have guests coming over? These mashed potatoes can be made ahead and stored in the fridge before reheating, mashing and serving.
No babysitting. No need to sit next to a pot of boiling water to check if the potatoes are cooked. With the sous vide, they cook perfectly EVERY TIME.
Ingredients & Equipment
- Yukon Gold Potatoes – Gold potatoes are the perfect choice for mashed potatoes because they are naturally buttery and soft on the inside.
- Ghee – Adds a buttery flavor and a rich texture that pairs perfect with golden potatoes and is a great alternative to using milk on a Whole30 reset.
- Salt & Pepper – Used to balance and enhance the flavors of the mashed potatoes. Use as much or as little as you like.
- Immersion Circulator – I use my Anova Culinary Immersion Circulator and highly recommend it if you’re serious about sous vide cooking. It connects directly to your phone and can be controlled from the app.
- Vacuum Sealer – When using the sous vide method, it’s best to vacuum sealer your food tightly in food safe bags. Check out the FAQ for what to do if you don’t have a vacuum sealer.
- Potato Ricer – The secret to making the best mashed potatoes is to put them through a potato ricer for the perfect texture that’s not overworked.
- Large Pot – You’ll need a large vessel that holds a lot of water to make your controlled water bath. You can purchase a special sous vide water bath container or just use a large pot.
How To Make Whole30 Sous Vide Mashed Potatoes
Prepare the potatoes. Wash your potatoes to remove any dirt and impurities, then peel. Chop into similar sized pieces. No perfection is needed here, but it’s best that they are all roughly the same size.
Add potatoes to bag. Place the diced potatoes into a vacuum sealer bag in an even and single layer. Seal the bag with the vacuum sealer and remove as much air as possible.
Sous vide the potatoes. Bring your water bath to a steady temperature of 194F. Add sealed potatoes to the water bath and submerge completely. You may need to use a weight to make sure it stays under the water. Cook for 30 minutes.
Mash & serve. Once potatoes are cooked through, remove from the water bath and rice the potatoes into a bowl using the potato ricer. Slowly mix in ghee until potatoes are no longer able to hold more ghee. Add salt and pepper to taste. Serve immediately, garnishing with fresh chives optional.
- Immersion Circulator
- Potato Ricer
- 3 lbs yukon gold potatoes, peeled and chopped
- 1/2 lb ghee
- Salt, to taste
- Pepper, to taste
- Wash your potatoes to remove any dirt and impurities, then peel. Chop into similar sized pieces. No perfection is needed here, but it’s best that they are all roughly the same size.
- Place the diced potatoes into a vacuum sealer bag in an even and single layer. Seal the bag with the vacuum sealer and remove as much air as possible.
- Bring your water bath to a steady temperature of 194F. Add sealed potatoes to the water bath and submerge completely. You may need to use a weight to make sure it stays under the water. Cook for 30 minutes.
- Once potatoes are cooked through, remove from the water bath and rice the potatoes into a bowl using the potato ricer. Slowly mix in ghee until potatoes are no longer able to hold more ghee. Add salt and pepper to taste.
- Serve immediately, garnishing with fresh chives optional.
It’s very important to make sure the potatoes are in a single layer as much as possible. A large overlap can result in uneven cooking.
For best results, chop the potatoes roughly into pieces that are ½” in size to ensure they cook in 30 minutes.
When the bag of potatoes first comes out, you may see a lot of liquid. This will absorb back into the potatoes as they are riced through and mixed. This starchy water is flavorful and lends to the texture of the potatoes.
What if I don’t have a vacuum sealer?
You can easily use a ziploc freezer bag instead and use the water displacement method. Add all contents to the bag and seal all but an inch at the top. Slowly lower the bag into the water making sure the air is escaping through the top. Once the bag is almost fully submerged, seal the bag shut.
Do I need to peel the potatoes?
If you’re going to use a potato ricer to mash the potatoes, it is highly recommended you peel the potatoes first as they will not fit through the ricer well.
Can I make this recipe using sweet potatoes?
Yes! You can use sweet potatoes to make this recipe, however the texture may change so more or less ghee may be needed.
What if I don’t have a potato ricer?
You can use a potato masher or mash with your favorite kitchen tool. I do highly recommend getting a potato ricer if you’re a mashed potato connoisseur!