Sous Vide Mashed Potatoes
Sous vide mashed potatoes deliver unmatched creaminess and rich, buttery flavor with precision cooking. By gently simmering potatoes in a controlled water bath, they retain their natural sweetness and velvety texture, making every bite silky smooth and indulgent. No more watery or overcooked mash—just perfectly tender, flavor-packed potatoes ready to be blended into a luxurious, restaurant-quality side dish. Elevate your comfort food game with this fail-proof, stress-free method that guarantees flawless mashed potatoes every time
Equipment
- 1 Toaster Oven Preheat to 400°F (200°C) for best results
- 1 Toaster Oven Lined with foil or parchment paper
- 1 Fork To prick the potato for even cooking
- 1 Brush or Hands For coating the potato with oil
- 1 Tongs or Oven Mitts For safe handling when hot
Ingredients
- 1 Medium Russet Potato Best for fluffy inside & crispy skin
- 1 tbsp Olive Oil Enhances crispiness & flavor
- 1/2 tsp Salt Adds flavor to the potato skin
- 1/4 tsp Black Pepper Optional, for extra seasoning
- 1-2 tbsp Butter or Sour Cream For serving, adds richness & creaminess
- 1 tbsp Chopped Chives Optional, for garnish & fresh taste
Instructions
- Preheat the Toaster OvenSet your toaster oven to 400°F (200°C) and allow it to preheat fully.
- Prepare the PotatoWash the russet potato thoroughly and pat it dry with a paper towel.
- Use a fork to poke 4-5 holes around the potato to allow steam to escape.
- Season the PotatoRub the potato with olive oil to ensure crispy skin.
- Sprinkle salt and black pepper evenly over the surface.
- Bake the PotatoPlace the potato directly on the toaster oven rack or on a baking tray lined with foil.
- Bake for 45-60 minutes, flipping halfway for even cooking.
- The potato is done when the skin is crispy and a fork slides in easily.
- Cool & ServeLet the potato rest for 5 minutes before cutting.
- Slice open, fluff the inside, and add toppings like butter, sour cream, or chives.
- Enjoy your perfectly crispy, fluffy Toaster Oven Baked Potato!