Sous Vide Mashed Potatoes with Garlic and Rosemary

Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Side Dish


  • Sieve
  • Large Bowl
  • Potato Ricer or Food Mill
  • Whisk
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 2 lbs Russet potatoes
  • 5 cloves garlic
  • 3 sprigs rosemary
  • 8 oz unsalted butter
  • 1 cup whole milk
  • 2 tsp Kosher salt


  • Set your sous vide to 194°F.
  • Rinse and peel the potatoes. Thinly slice them into 1/8 inch pieces.
  • Smash and peel the garlic cloves.
  • Seal the potatoes, garlic, rosemary, butter, milk, and salt into a Ziploc or vacuum seal bag (I set my vacuum sealer to 25 seconds) and cook until the potatoes are tender (about 1.5 hours).
  • Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary.
  • Empty the potatoes into a large bowl and mash them. If you have a potato ricer or food mill, now’s a great time to use it. If you want a really over-the-top, super smooth texture, pass the mashed potatoes through a tamis, chinois, or sieve, using a plastic bench scraper. Whatever you do, DO NOT use a food processor, electric mixer, or blender – due to the starch in the potatoes, if you over mix the potatoes you’ll end up with a gluey texture.
  • Gently whisk the melted butter and milk (reserved from before) back into the mashed potatoes to get a smooth and creamy texture.
Keyword garlic, mashed potatoes, rosemary, sous vide