One Pot Mashed Potatoes

Carlene Thomas RDN
Carlene Thomas RDN
October 2, 2020
Use your Anova Precision Oven to make mashed potatoes all in one pot! Sous vide mode takes sliced potatoes cooked in cream and butter so you don’t have to boil and drain a big pot of water. Mash directly in the cooking and serving dish for less mess.
Serves
4
Prep Time
00:10
Cook Time
01:00
One Pot Mashed Potatoes
5 (2)
297
Ingredients
4 Medium
Russet potatoes ( 1 pound 10 oz peeled)
2.5 oz
High quality butter
1 cup
Heavy cream
2 tsp
Kosher salt
Freshly ground black pepper
Fresh chives and thyme
Steps

1. Preheat oven

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

2. Peel potatoes

Wash potatoes and remove any eyes. Peel and discard skins.
Peel potatoes

3. Slice potatoes

Slice potatoes to 1/4 inch thick rounds.
Slice potatoes

4. Add potatoes to dish

To make these truly one pot potatoes, find an oven safe casserole dish about 8 inches round and 4 inches deep. This allows for plenty of space for cooking and mashing with liquid.
Add potatoes to dish

5. Add dairy

Add sliced butter and heavy cream (cold is fine) to the dish.
Add dairy

6. Cook potatoes

It’s not necessary to fully submerge all the potatoes or to stir. Potatoes will be fork tender.
Cook potatoes
Sous Vide Mode: On
Steam: 100%
Temp: 194°F
Heat: Rear
01:00 Timer

7. Mash

Use a hand held potato masher (“S” shape masher used here) and thoroughly mash all potatoes. Use a rubber spatula to clean vessel edges. At the half way mark, there should be a substantial amount of liquid still. Keep mashing and stirring.
Mash

8. Season

Add salt and pepper. Taste and adjust.
Season

9. Keep warm

Need to finish up dinner? Place back in the oven to keep warm. When tested, even after 45 minutes, these tasted perfect.
Keep warm
Sous Vide Mode: Off
Steam: 15%
Temp: 140°F
Heat: Rear
00:45 Timer

10. Top with herbs and serve

Add another pat of butter and fresh herbs. Serve. Pairs well with rotisserie chicken.
Top with herbs and serve
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