One-Pot Mashed Potatoes
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
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.
3. Slice Potatoes
Slice potatoes into 1/4-inch-thick rounds.
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.
5. Add Dairy
Add the cream and butter to the dish. Don’t worry if the potatoes aren’t fully submerged.
6. Cook
Rack
Transfer to the oven and cook until fork-tender, 1 hour. There’s no need to stir.
Sous Vide Mode: On
Steam: 100%
Temp: 194°F
Heat: Rear
01:00 Timer
7. Mash
Remove from the oven and thoroughly mash.
8. Season
Stir in salt and pepper. Taste, and add more if desired.
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.
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.
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