One-Pot Mashed Potatoes

Carlene Thomas RDN
Carlene Thomas RDN
September 28, 2021
Use your Anova Precision Oven to make mashed potatoes all in one pot! Using sous vide mode, you can cook sliced potatoes directly in cream and butter—there’s no need to boil and drain in a big pot of water. You can even mash and serve directly in the cooking vessel for even less mess.
Serves
4
Prep Time
00:10
Cook Time
01:00
One-Pot Mashed Potatoes
5 (6)
1749
Ingredients
4 medium
russet potatoes
1 cup
heavy cream
5 Tbsp (2 1/2 ounces)
high-quality butter, sliced, plus more for serving
2 tsp
kosher salt
Freshly ground black pepper
Fresh chives and thyme, for serving
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: On
Steam: 100%
Temp: 194°F
Heat: Rear

2. Prep Potatoes

Wash the potatoes and remove any eyes. Peel and discard skins. You should have about 26 ounces of peeled potatoes.
Prep Potatoes

3. Slice Potatoes

Slice potatoes into 1/4-inch-thick rounds.
Slice Potatoes

4. Arrange in Baking Dish

Place the potato slices in an 8-inch round, 4-inch deep baking dish. This size will allow for plenty of space for cooking and mashing the potatoes.
Arrange in Baking Dish

5. Add Dairy

Add the cream and butter to the dish. Don’t worry if the potatoes aren’t fully submerged.
Add Dairy

6. Cook

Rack
Transfer to the oven and cook until fork-tender, 1 hour. There’s no need to stir.
Cook
Sous Vide Mode: On
Steam: 100%
Temp: 194°F
Heat: Rear
01:00 Timer

7. Mash

Remove from the oven and thoroughly mash.
Mash

8. Season

Stir in salt and pepper. Taste, and add more if desired.
Season

9. Hold to Keep Warm (Optional)

Rack
Need to finish up dinner? Place mashed potatoes back in the oven to keep warm for up to 45 minutes.
Hold to Keep Warm (Optional)
Sous Vide Mode: Off
Steam: 15%
Temp: 140°F
Heat: Rear
00:45 Timer

10. Garnish and Serve

Top the potatoes with the chives and thyme, along with another pat of butter. Serve with rotisserie chicken or another hearty main.
Garnish and Serve
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