Mashed potatoes


Author: Givan van Souvy

Persons: 4

Temperature: 90

Cooking time: 1.5 hours

Prep time: 30 minutes


  • 1 kilo of potatoes
  • 5 cloves of garlic
  • 50 g butter
  • 100 ml whole milk
  • 2 sprigs of rosemary
  • salty
  • pepper


  1. Preheat -

    Fill the sous vide container with water. To speed up the process, we recommend filling the container immediately with hot water, so you don't have to wait for the water to reach the right temperature. Heat the device to 90 degrees.

  2. To clean -

    Rinse and peel the potatoes. Cut the potatoes into thin slices. Add the potatoes to a vacuum bag together with the butter, rosemary, garlic, milk and a pinch of salt. We recommend the vacuum bag with moisture strip .

  3. Yarn -

    Cook the potatoes for 1.5 hours at 90 degrees. Remove the potatoes from the bag. Remove the rosemary. Mash the potatoes (with garlic) with a masher. For an even smoother texture, you can pass the potatoes through a sieve. We do not recommend mixing with a blender or food processor as this will create a sticky texture.

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