Sous-Vide Cheesy Mashed Potatoes Recipe (2024)

Seems like a poor use for the sous-vide method. Better, and much faster, to boil the potatoes, complete the recipe and, if needed, hold in a sous-vide bag (either vacuum sealed or water displacement method) for serving.1.5 - 2 hours to cook potatoes without other flavors seems silly.Better to slice carrots, place butter, ginger, and a bit of orange juice into the sous-vide bag and cook that at 194 F for 2 hours. Flavorful carrots that are ready to serve.

Depends on your kitchen. The point is sometimes to take an entire dish (even an especially important one like mashed potatoes on Thanksgiving) and cook it with great confidence outside of your oven and off of your range. We are Americans living in Canada and we celebrate thanksgiving twice each year. We did the mashed potatoes sous bide in early October and we will do them again this way this week. They were the best I’ve ever had.

The reason the sous vide is used is to avoid soaking the potatoes in flavorless water. It makes an entirely different, and better, mashed potato. It is also easier than cooking the potatoes traditionally. Essentially, everything in your comment is incorrect. Obviously you can still do the carrots in the same bath (separate bag) as the potatoes.

Wouldn't cooking in a Sous Vide keep the potatoes tastier, starchier, and more flavorful since they are not cooked in water?

Delicious! Cooking potatoes for mash with this method gives a more intense potato flavor. Sure, it's quicker and maybe even easier to boil them but when you pour off the water you're also pouring off flavor. :)

You can prepare the potatoes in the bag, put the bag in the fridge and then reheat any other day by placing it back into the bath. You don't even need to break the vacuum seal. You can also freeze them in the same manner.

Be sure to use mild cheddar as the recipe states. I mistakenly used sharp cheddar and it was overpowering. Consider mixing in the cheese in smaller batches and tasting in between to get the flavor to exactly your liking. I added an extra potato to fix mine, and in the end, it came out delicious.

Wondering why I couldn’t make the cheese mixture then add the raw sliced potatoes, vacuum seal the whole thing in a bag then sous vide all of it together?

Sou Vide is great for some dishes. In my opinion not this. I boil until cooked. Usually only 20 minutes or so. Mash and heavily season with salt, garlic, parsley, onion powder, and either sour cream or butter or both. Them's pretty tasty mashed potatoes.

Delicious! Cooking potatoes for mash with this method gives a more intense potato flavor. Sure, it's quicker and maybe even easier to boil them but when you pour off the water you're also pouring off flavor. :)

Wouldn't cooking in a Sous Vide keep the potatoes tastier, starchier, and more flavorful since they are not cooked in water?

"Poking them" seems problematic. With what ? A knife or a fork will puncture the bag, resulting in a sous vide calamity.Squeeze, if you must, but I wouldn't poke.I always vacuum seal, but if you do the plastic bag, water replacement method, you could take the bag out of its bath, open the zipper, and poke away to your heart's content. Then it can resume bathing ( after closing the zipper ).

Seems like a poor use for the sous-vide method. Better, and much faster, to boil the potatoes, complete the recipe and, if needed, hold in a sous-vide bag (either vacuum sealed or water displacement method) for serving.1.5 - 2 hours to cook potatoes without other flavors seems silly.Better to slice carrots, place butter, ginger, and a bit of orange juice into the sous-vide bag and cook that at 194 F for 2 hours. Flavorful carrots that are ready to serve.

I would imagine that with five kinds of dairy fat these mashed potatoes will have the kind of body and texture that could successfully be prepared in advance, cooled, and then re-heated ... which would be great to have done and then pop in the sous-vide day of ... but maybe not ... has anyone made a similar recipe and found that in re-heating it was just or nearly as good?