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Sous-Vide mashed potates

Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Servings 2 people


  • Sous-Vide cooked
  • Sous-Vide vacuum bag


  • 3 units Potatoes
  • 2 units Sweet Potatoes Optional
  • 50 grams Butter
  • 2 cloves Garlic 2 If you love garlic. 1 if you are OK with garlic. None is also OK.
  • 1 leave Rosemary Optional
  • 1 bit Kosher salt a "bit"? like a pinch.


  • Heat up your Sous-Vide to 90 degrees (c).
    Anova at 90 c
  • Peal the potatoes and cut them into ~1cm thick slices. Pealing is optional.
    Potatoes for puree
  • Cut the garlic into four (half and half).
    garlic cut
  • Cut the butter into pieces (for better distribution)
    Butter cut
  • Insert the potatoes, garlic, butter, salt and rosemary into the vacuum bag.
  • Vacuum the bag using a proper machine or the submerge technique. I have a vacuum sealer.
  • Insert the vacuum bag to the pot and wait for 30 minutes.
    Puree ingredients in vacuum
  • Take out the potates and put them in a bowl.
    Potatoes and sweet potatoes cooked
  • Smash & Serve!
    Potatoes and sweet potatoes smashed
Keyword sous-vide