30-Minute Mashed Potatoes

Emily Farris
Emily Farris
November 3, 2021
What’s your favorite part of making mashed potatoes on the stove? Dropping cold potatoes into a pot of boiling water and splashing yourself at least a little no matter how hard you try not to? Or carrying the whole (heavy) pot to the sink to drain it when you’re done and getting a scorching, starchy steam facial? Eliminate all that trouble and free up your stovetop on Thanksgiving by “boiling” the potatoes using the steam function on your Anova Precision Oven. It’s quick, easy, and—unlike the traditional method—actually painless. You do need to warm the milk and butter on the stove, but that’s quick and easy, too. These combi oven mashed potatoes have a pretty basic flavor profile, but feel free to add garlic, sour cream, chives, or (of course) more butter.
Prep Time
Cook Time
30-Minute Mashed Potatoes
5 (1)
russet potatoes, washed, peeled, and cut into 1-inch pieces
4 Tbsp
unsalted butter
¼ cup
half and half
1 tsp
kosher salt
½ tsp
freshly ground black pepper

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear

2. Cook

Place the potatoes in a single layer on a sheet pan. Transfer to the oven and cook until fork tender, 24 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
00:24 Timer

3. Warm Dairy

With about 10 minutes remaining on the oven timer, warm the butter and half and half in a saucepan over low heat, stirring occasionally. Don’t let it scorch or bubble. You just want to melt the butter and take the chill off the half-and-half before adding it to the potatoes. 
Warm Dairy

4. Mash Potatoes

Carefully transfer the potatoes to a large bowl. Pour the warm dairy mixture over the potatoes and mash with a potato masher. Season with the salt and pepper.
Mash Potatoes

5. Keep Warm or Serve

If needed, hold the potatoes in the oven at 140ºF (60ºC) with 20% steam. Serve hot.
Keep Warm or Serve
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