I cooked my mashed potatoes in my electric pressure cooker for Thanksgiving this year, and they turned out perfectly. I did not cover them with water though. I just added 1 cup low sodium chicken stock, and cooked them on high pressure for 8 minutes followed by a 7 min. natural pressure release. Then released remaining pressure. Added a half stick of butter, a little bit of heavy cream and whole milk, a little sour cream for tanginess, and finally a half brick of Boursin Garlic and Herb cream cheese. Salt and pepper to taste. Mashed by hand with a hand masher. People lost their minds over them. With this method, the cooker comes to pressure very quickly because there is only a cup of liquid in the pot, and the potatoes basically steam until done.
Made sous vide mashed potatoes for Thanksgiving a few years back. I quartered some red potatoes and used them with the skins on. What I liked about them was that I could just mash them in the bag when they were done, and since I was cooking green beans and the turkey breast in there too all at different temps. Start with the highest temperature and once that's done just drop the temperature to the next one down. It keeps your other foods warm and ready to go without cooking them more.
The quality of your videos is through the roof lately! Love the production value improvements. Can't wait to try out your recipes... I never considered sous vide for potatoes!
I have such a hard time getting food on the table at the same time. The idea of holding food at the right temperature is a game changer. Thanks so much for this video 👍🏽👍🏽
I've always used the boil method, but after they are done I only drain them - no rinsing. Then I mash them by hand, but add in a salted margarine, mayonnaise and sour cream (about a tablespoon each) just before starting to mash. That way it gets mixed in nicely. If I want it more creamy, I will add a bit more sour cream or mayo. Never liked using a ricer, makes it too smooth. With the hand mash method it gives it a more natural texture to me. To get more interesting flavor, I will sometime add in a decent amount of black pepper or horseradish. Gives it a really nice kick.
I have been doing the Sous Vide potatoes for while, but with a slight twist. In addition to ingredients you are using, I also added some bacon bits to the vacuum bag. And once finished, instead of putting them through a ricer at the end I just smash them with a meat tenderizer while still in the bag. You can then empty the bag straight into a serving dish or put it in a baking dish, add a bit of cheese on top and pop it in the oven for 15 min. Very nice ....... 🙂
I like my mashed potatoes a bit rustic. I use Yukon golds with skins on with just enough water and save some of the cooking water. I barely mash them by hand using butter, chicken stock, white pepper, and salt to taste.
I love the recipes and tips this series brings to the table. Some complex some super simple. It’s excellent. Keep up the Ana ing work cecil! Ps the Japanese breakfast rice recipe has become an absolute staple in my life!
I might have missed this in the video, but do you have a recommended potato for mash potato? Conversely, what would be your favourite potato for roasting? Recommendations from everyone would be great, as I'm in Aus, and I know availability and potato types vary around the world. Thanks for posting. Love the new format!
Once again the pressure cooker failed to save time, but interesting that the taste was redeeming at least. Glad to hear there's value in all of them really.
When you said that the traditional method of baking potatoes was to cube them and boil them, I had to reconsider my life. Traditional for my family and I is instant mashed potato flakes. Missed opportunity to get the other OTHER control batch in :)
You need to try leaving the potatoes whole in the pressure cooker. As well as using less water. You only need like two cups with a stove top pressure cooker and that leaves you with a less soggy, more flavored potato. hell you could even pressure steam them. I usually do them whole with the skin on. Also, look into using diastatic malt powder in the sous vide potatoes. Apparently the enzymes covert some of the starch to sugar. Not sure I'd like sweet mashed, but maybe it'd be interesting.
There are a lot of variables on how to make mashed potatoes. I wanted to make a video where I kept them the same for all three (or as close as I could get). I suspect I will revisit in the future with steamed or whole potatoes.
Since most recipes in the IP only need a cup or less of water I just put the water first into the microwave for 3 minutes and bring it to a boil while I am prepping other stuff. Saves about ten minutes of IP time as the water starts out half way there.
If you're cooking potatoes in a pressure cooker you can use a lot less water so you end up steaming them, rather than boiling. I typically only use a couple of cups of water for 4.5lbs of potatoes in an 6 quart instant pot. 9min cook time and immediate pressure release and they're ready for mashing.
I wanted it to be comparable to the other two as both were submerged in liquid. I think I can try the steam vs boil in a future vid. Also baked potatoes as mashed could be added in.
@@SeasonLiberally Ah right. That makes sense. Maybe as another option for a future video try microwaving the potatoes? Baked potatoes make great mash, particularly if you keep the skin on.
I wish you’d done another method I’ve heard of where you can actually bake them and then mash from there. I’ve always been a little skeptical it’d be worth it.
Thanks for this video. Even though it seems like a simple dish, I always get frustrated with it (lumpy potatoes, etc). I will consider getting a sous vide, but I will definitely get a ricer now.
I thought about this very question yesterday. Then I thought I was stupid. Any way you cook potatoes turns out great. Then this video pops up. I don’t know if I like your way of thinking or not. LOL I never had bad potatoes until I burned some.
I've been pressure cooking a lot lately and totally agree about the flavor. Don't have a sous-vide, so I'm glad that one wasn't over the top good. Thanks for these great videos.
I always like the experiment episodes. This was really awesome. I have actually never used the pressure cooker for normal potatoes, but I've used it a lot for sweet potatoes & similar, & I notice the same phenomenon, more intense flavor. Thank you for this!
Hmmm... I'll have to try these methods. I've been baking my mashed potatoes for years. I use a ton of butter and no cream. If you haven't tried this method, I highly recommend it! Another great video!
First time I watched your channel and exactly what I was looking for - opinions on the different methods of making mashed potatoes. You hit it on the head with "it's not about which one is better but which one is better for right now"! Making mashed potatoes has been on my "sous vide to-do-list" and since I have the time today, the sous vide method it is! Have you ever added garlic to your potatoes before placing them in the bag/sous vide? And thank you for your detailed recipes :) 👍
I love mashed potatoes! 🥔 This is such a great video! My in-laws use 40 cloves of garlic 🧄 when making a huge batch for large family gatherings. And lots of butter. 🧈 Super tasty!
First of all a great video! As for me I love doing the pressure cooking method. I live in higher altitude so 5 mins in pressure cooker on high, use the ricer and within 20 mins great mashed potatoes.
I like the ipot, though I've never tried sous vide. But 46 minutes is much longer than i thought. Though you didn't actually have to babysit. It's about waiting.
One more to test if you ever revisit this: how do they turn out if you bake the potatoes? Technically a long process that you can't just hold there like the sous vide, but if you want to make mashed potatoes when you're already baking a bunch, it might not be a bad idea.
This was a ton of fun. Potato science! I would have appreciated a very brief "common screwups that result in bad mashed potatoes" since I have had them and wonder what went wrong. Also, I was surprised the pressure cooker was not faster than stovetop - isn't it usually the case that pressure cookers cook things faster? (I don't know why I think that, it is just what I thought)
I think for simple things they are not faster. But for things that take a long time they are. The electric element in the pot does not come up to temp ultra fast, at least not as fast as the big burner on your stove. But they probably use less energy and for things like braises they can cut the time down immensely.
actually don't need to put any additional liquid with the sous vide method. I never do, just use the water that is already in the potatoes, comes out perfect everyitnme.
I don't understand how the suis vide doesn't add more potato flavor than the pressure cooker. You're not losing any of the potato flavor/liquid to water like you do in the pressure cooker. I have heard others describe the more flavor is why they prefer suis vide style.
I don't know why the pressure cooker potatoes would taste better as you pour out the water. Any flavor the Sous Vide potatoes release remains in the cooking liquid.
What about baking the potatoes, scooping them out of the skin, and then mashing them? Would that retain even more flavor by not diluting them with water at all?
Why would you add water to the sous vide mashed potatoes? You're watering down their flavor. Instead of what you did add the cream and the butter and cook. Then get 2 bowls nip the corner of the bag and drain the liquid into one bowl, open bag and rice into the other. Then slowly add the liquid back to the potatoes until you reach the desired consistency. If you want to go nuts only cook the potatoes in milk, do what was said above only adding enough milk to pass through a strainer, run through fine mesh strainer after ricing and adding milk, then mix in butter in a ratio of 1:2 by weight butter to potatoes.
This is completely the wrong way to cook mashed potatoes in the pressure cooker. It has little advantage over the stove top method in terms of taste and texture. The best practice is to put the cut up potatoes in a steamer basket that fits inside the pressure cooker pot. Pour just a cup of water into the pot. The potatoes never actually sit in the water. Pressure cook for about ten minutes. Lift the basket out and dump the potatoes into the mixing bowl. Mash with your optional ingredients. The steam from the pressure cooking is what cooks the potatoes. Because they are not sitting in the water itself they do not lose any flavor into the water, and the texture remains very light and fluffy. Try it this way and you'll see and taste a world of difference.
Good experiment. I do them in instant pot for only 7 mins. I put them in a metal steamer basket (amazon) that sits on top of the supplied trivet so they don't touch the water which is just 2 cups. Not sure how this is different but it works pretty well every time. Im interested in the sous vide and have had good results from the instant pot with brisket. I'm not sure what advantage the anova gear would be especially as it does not seem well insulated like the instant pot so may cost more to run? Did you try the instant pot sous vide function?? Cheers
Quick question re: the sous vide (don’t have one but interested in getting one): isn’t it possible to save on heating up time by adding boiled water from an electric kettle into the water bath, and when the temperature is close, then add the machine?
Yes. I normally run tap water as hot as it will get. The problem is the volume of water. It’s way more than a kettle. I suspect you could do many kettles worth. Might be the same time you would have heated up 125F waterto195F. No
FIRST: What's your cat's name? SECOND: I love my sous vide. But, I only do my mash this way during a holiday and I make my place instantly stink pretty since I add a stick of fresh rosemary and a few cloves of garlic in the bag
I've seen a few TH-camrs run the potatoes through a fine mesh sieve after mashing to make them even smoother. Do you think it's worth the effort or is that just a special occasion thing one might do to try an impress guests or maybe a date? Also, I wanna pet your kitty cats!
That’s not how the pressure cooker is supposed to be used! The potatoes are supposed to be in a metal basket that has its bottom raised above the water level in the pressure cooker. The potatoes should not be in contact with the water.
I find that sous vide and pressure cooking are super convenient, but don't give you what you expect. There's no evaporation and concentrating of flavor. I long ago gave up sous vide for steaks. You CANNOT get the fat rendered correctly.
You messed up the sous vide potatoes. Do not add water! Do not dump them out of the bag. Mash them inside the sealed bag then snip a corner and pipe out. Can hold unopened bag SV. Can hold snipped bag SV.
Nah. I did them just fine. I added both water and cream and they turned out fine. I liked them just as much as the other ones. Just cream would be too heavy. I don't need to pipe them.
I cooked my mashed potatoes in my electric pressure cooker for Thanksgiving this year, and they turned out perfectly. I did not cover them with water though. I just added 1 cup low sodium chicken stock, and cooked them on high pressure for 8 minutes followed by a 7 min. natural pressure release. Then released remaining pressure. Added a half stick of butter, a little bit of heavy cream and whole milk, a little sour cream for tanginess, and finally a half brick of Boursin Garlic and Herb cream cheese. Salt and pepper to taste. Mashed by hand with a hand masher. People lost their minds over them. With this method, the cooker comes to pressure very quickly because there is only a cup of liquid in the pot, and the potatoes basically steam until done.
Another supervisor? This is getting out of hand! Now, there are two of them!
Made sous vide mashed potatoes for Thanksgiving a few years back. I quartered some red potatoes and used them with the skins on. What I liked about them was that I could just mash them in the bag when they were done, and since I was cooking green beans and the turkey breast in there too all at different temps. Start with the highest temperature and once that's done just drop the temperature to the next one down. It keeps your other foods warm and ready to go without cooking them more.
The quality of your videos is through the roof lately! Love the production value improvements. Can't wait to try out your recipes... I never considered sous vide for potatoes!
Came back to say I made sous vide mashed potatoes tonight with your recipe - I added two minced cloves of garlic, and it was incredible!
I have such a hard time getting food on the table at the same time. The idea of holding food at the right temperature is a game changer. Thanks so much for this video 👍🏽👍🏽
I appreciate that this potato cooking method is presented simply and clearly. Much better than the gluey mashed potatoes many of us grew up with 😂
I'm allergic to potatoes but am commenting for the algorithm.
The hero we need!
THANK YOU for releasing on a Sunday. I always mean to circle back and watch later but life happens.
Never thought to use a ricer for mashed potatoes. I'll have to try that next time!
Steamed Coliflower, riced into Taters, at like a 30-40% ratio.... good way to sneak in veggies, also makes a nice Creamyness
..
Just got a instant pot and wanted a review before i tried mashed potatoes. Perfect thanks.
Great cameo by the cats
Co-stars!
Cat-eo
I've always used the boil method, but after they are done I only drain them - no rinsing. Then I mash them by hand, but add in a salted margarine, mayonnaise and sour cream (about a tablespoon each) just before starting to mash. That way it gets mixed in nicely. If I want it more creamy, I will add a bit more sour cream or mayo. Never liked using a ricer, makes it too smooth. With the hand mash method it gives it a more natural texture to me.
To get more interesting flavor, I will sometime add in a decent amount of black pepper or horseradish. Gives it a really nice kick.
I love comparisons like this, thanks for making this! I have never used a ricer before, ordering one now and very excited to try it out!
I have been doing the Sous Vide potatoes for while, but with a slight twist. In addition to ingredients you are using, I also added some bacon bits to the vacuum bag. And once finished, instead of putting them through a ricer at the end I just smash them with a meat tenderizer while still in the bag. You can then empty the bag straight into a serving dish or put it in a baking dish, add a bit of cheese on top and pop it in the oven for 15 min. Very nice ....... 🙂
Hey thanks for talking about the different reasons to use each method at the
Sous vide start with hot tap water. I usually microwave potatoes for mashing. Takes about the same time as stove top but easier.
I always start my sous vide with hot tap water.
The humble potato is very forgiving and very versatile.
I like my mashed potatoes a bit rustic. I use Yukon golds with skins on with just enough water and save some of the cooking water. I barely mash them by hand using butter, chicken stock, white pepper, and salt to taste.
5:32 KITTY
I love the recipes and tips this series brings to the table. Some complex some super simple. It’s excellent. Keep up the Ana ing work cecil! Ps the Japanese breakfast rice recipe has become an absolute staple in my life!
I might have missed this in the video, but do you have a recommended potato for mash potato? Conversely, what would be your favourite potato for roasting?
Recommendations from everyone would be great, as I'm in Aus, and I know availability and potato types vary around the world.
Thanks for posting. Love the new format!
Baking and Mashed I go with Idaho Russet. I will also use yukon gold for mashed.
I think I'll go get a ricer to make more consistent potatoes
Right?? I’m in the middle of ordering one right now, haha
Once again the pressure cooker failed to save time, but interesting that the taste was redeeming at least. Glad to hear there's value in all of them really.
When you said that the traditional method of baking potatoes was to cube them and boil them, I had to reconsider my life. Traditional for my family and I is instant mashed potato flakes. Missed opportunity to get the other OTHER control batch in :)
You need to try leaving the potatoes whole in the pressure cooker. As well as using less water. You only need like two cups with a stove top pressure cooker and that leaves you with a less soggy, more flavored potato. hell you could even pressure steam them. I usually do them whole with the skin on. Also, look into using diastatic malt powder in the sous vide potatoes. Apparently the enzymes covert some of the starch to sugar. Not sure I'd like sweet mashed, but maybe it'd be interesting.
There are a lot of variables on how to make mashed potatoes. I wanted to make a video where I kept them the same for all three (or as close as I could get). I suspect I will revisit in the future with steamed or whole potatoes.
Great lesson! I preheat my pressure cooker pot on the stove, it saves time.
Since most recipes in the IP only need a cup or less of water I just put the water first into the microwave for 3 minutes and bring it to a boil while I am prepping other stuff. Saves about ten minutes of IP time as the water starts out half way there.
I have done them sous vide and it is a perfect way because the flavor stays in.
Great video. I’ve never put water in my sous vide MP. Always turned out fantastic
If you're cooking potatoes in a pressure cooker you can use a lot less water so you end up steaming them, rather than boiling. I typically only use a couple of cups of water for 4.5lbs of potatoes in an 6 quart instant pot. 9min cook time and immediate pressure release and they're ready for mashing.
I wanted it to be comparable to the other two as both were submerged in liquid. I think I can try the steam vs boil in a future vid. Also baked potatoes as mashed could be added in.
@@SeasonLiberally Ah right. That makes sense. Maybe as another option for a future video try microwaving the potatoes? Baked potatoes make great mash, particularly if you keep the skin on.
@@SeasonLiberallyYeah, you might be using the pressure cooker wrong. The point of it is to be faster than the traditional.
@@HHXOXHH I assure you. I am using it right it just takes time to heat up and pressurize. More than a stove takes to boil.
Great video as always!
Pressure cooker it is. My Instapot is pretty close to a magic item.
Love this! Saved me a lot of time doing this myself. Only downside is that I want potatoes now.
Hi cats!
I wish you’d done another method I’ve heard of where you can actually bake them and then mash from there. I’ve always been a little skeptical it’d be worth it.
I never knew you can over-mash potatoes. I mash them until they seem right.
Oh yeah. You can over mix them and they become like wall paper paste.
loved the video, thanks
*Gasp* the pressure cooker method is going to totally up my gnocchi game!!
Cheer's, Cecil.
Gotta love the sous vide
5:40
Kitty cameo🐈⬛
Thanks! This "comparison" is very interesting!
Thanks for this video. Even though it seems like a simple dish, I always get frustrated with it (lumpy potatoes, etc). I will consider getting a sous vide, but I will definitely get a ricer now.
Ricer or food mill make perfect potatoes every time. And ricers are inexpensive.
@@SeasonLiberally I'm buying my daughter one.
I thought about this very question yesterday. Then I thought I was stupid. Any way you cook potatoes turns out great. Then this video pops up. I don’t know if I like your way of thinking or not. LOL I never had bad potatoes until I burned some.
I've been pressure cooking a lot lately and totally agree about the flavor. Don't have a sous-vide, so I'm glad that one wasn't over the top good. Thanks for these great videos.
I love how the cats own the place.
Helpful tip, you do not need to start with cold water when doing sous vide
Now I’m hungry 🤤
I always like the experiment episodes. This was really awesome. I have actually never used the pressure cooker for normal potatoes, but I've used it a lot for sweet potatoes & similar, & I notice the same phenomenon, more intense flavor.
Thank you for this!
Great tip for testing if they're cooked! 👍
Hmmm... I'll have to try these methods. I've been baking my mashed potatoes for years. I use a ton of butter and no cream. If you haven't tried this method, I highly recommend it!
Another great video!
First time I watched your channel and exactly what I was looking for - opinions on the different methods of making mashed potatoes. You hit it on the head with "it's not about which one is better but which one is better for right now"! Making mashed potatoes has been on my "sous vide to-do-list" and since I have the time today, the sous vide method it is! Have you ever added garlic to your potatoes before placing them in the bag/sous vide? And thank you for your detailed recipes :) 👍
I have added flavorings to the cream in both sous vide and stovetop.
I love mashed potatoes! 🥔
This is such a great video!
My in-laws use 40 cloves of garlic 🧄 when making a huge batch for large family gatherings. And lots of butter. 🧈
Super tasty!
The Brooklyn Brothers would have been glad to come to Chicagoland and help you taste test those potatoes. Keep us in mind next time.
First of all a great video! As for me I love doing the pressure cooking method. I live in higher altitude so 5 mins in pressure cooker on high, use the ricer and within 20 mins great mashed potatoes.
Gotta Watch Later.... but OOO.... this is gonna be a GOOD one for this Irish Boy....
I like the ipot, though I've never tried sous vide. But 46 minutes is much longer than i thought. Though you didn't actually have to babysit. It's about waiting.
One more to test if you ever revisit this: how do they turn out if you bake the potatoes? Technically a long process that you can't just hold there like the sous vide, but if you want to make mashed potatoes when you're already baking a bunch, it might not be a bad idea.
This was a ton of fun. Potato science! I would have appreciated a very brief "common screwups that result in bad mashed potatoes" since I have had them and wonder what went wrong.
Also, I was surprised the pressure cooker was not faster than stovetop - isn't it usually the case that pressure cookers cook things faster? (I don't know why I think that, it is just what I thought)
I think for simple things they are not faster. But for things that take a long time they are. The electric element in the pot does not come up to temp ultra fast, at least not as fast as the big burner on your stove. But they probably use less energy and for things like braises they can cut the time down immensely.
you could put prewarmed water to the sous vide to gain time.
Very true - I do this. Hot water from the tap.
actually don't need to put any additional liquid with the sous vide method. I never do, just use the water that is already in the potatoes, comes out perfect everyitnme.
Exactly!
I don't understand how the suis vide doesn't add more potato flavor than the pressure cooker. You're not losing any of the potato flavor/liquid to water like you do in the pressure cooker. I have heard others describe the more flavor is why they prefer suis vide style.
I don't know why the pressure cooker potatoes would taste better as you pour out the water. Any flavor the Sous Vide potatoes release remains in the cooking liquid.
That's why it's best to not any water to the sous vide bag.
Sous Vide ... great for BIG meals..... set it up early and finish it at the end....
Yes Sous vide is great for a dinner party of all sizes. It can hold and you can finish the potatoes when you like.
What about baking the potatoes, scooping them out of the skin, and then mashing them?
Would that retain even more flavor by not diluting them with water at all?
Kitty!
So, the “spicy” turducken is up next? Caliente.
I was told there would be grafic chicken content 😂
Why would you add water to the sous vide mashed potatoes? You're watering down their flavor. Instead of what you did add the cream and the butter and cook. Then get 2 bowls nip the corner of the bag and drain the liquid into one bowl, open bag and rice into the other. Then slowly add the liquid back to the potatoes until you reach the desired consistency. If you want to go nuts only cook the potatoes in milk, do what was said above only adding enough milk to pass through a strainer, run through fine mesh strainer after ricing and adding milk, then mix in butter in a ratio of 1:2 by weight butter to potatoes.
Kitties!!!
This is completely the wrong way to cook mashed potatoes in the pressure cooker. It has little advantage over the stove top method in terms of taste and texture. The best practice is to put the cut up potatoes in a steamer basket that fits inside the pressure cooker pot. Pour just a cup of water into the pot. The potatoes never actually sit in the water. Pressure cook for about ten minutes. Lift the basket out and dump the potatoes into the mixing bowl. Mash with your optional ingredients. The steam from the pressure cooking is what cooks the potatoes. Because they are not sitting in the water itself they do not lose any flavor into the water, and the texture remains very light and fluffy. Try it this way and you'll see and taste a world of difference.
I've tried it. They're fine like that, but tbh when you cook them in the water they get a better, richer flavor. Give it a shot.
Good experiment. I do them in instant pot for only 7 mins. I put them in a metal steamer basket (amazon) that sits on top of the supplied trivet so they don't touch the water which is just 2 cups. Not sure how this is different but it works pretty well every time. Im interested in the sous vide and have had good results from the instant pot with brisket. I'm not sure what advantage the anova gear would be especially as it does not seem well insulated like the instant pot so may cost more to run? Did you try the instant pot sous vide function?? Cheers
is this the first video that cats make an appearance? what IS a croquet?
Croquette
I wish you had shared the timing. No, not the cooking times, i caught that. How long did it take you to eat all those taters?
Way shorter than I am proud of.
Quick question re: the sous vide (don’t have one but interested in getting one): isn’t it possible to save on heating up time by adding boiled water from an electric kettle into the water bath, and when the temperature is close, then add the machine?
Yes. I normally run tap water as hot as it will get. The problem is the volume of water. It’s way more than a kettle. I suspect you could do many kettles worth. Might be the same time you would have heated up 125F waterto195F. No
FIRST: What's your cat's name?
SECOND: I love my sous vide. But, I only do my mash this way during a holiday and I make my place instantly stink pretty since I add a stick of fresh rosemary and a few cloves of garlic in the bag
Sous vide is great for imparting flavors!
The two cats on screen are Biscuits and Gravy
We are Siamese if you please... da da da. LOL
Great video! How about using a lazy Susan to do blind taste tests? Just label the underside of identical dishes, close your eyes and spin the wheel.
I may try it. But I put it in the bowl so I kinda know the shape. Might try this though!
I've seen a few TH-camrs run the potatoes through a fine mesh sieve after mashing to make them even smoother. Do you think it's worth the effort or is that just a special occasion thing one might do to try an impress guests or maybe a date?
Also, I wanna pet your kitty cats!
I mean if you want purée. But mashed potatoes don’t need that kind of care.
@SeasonLiberally so it's a flex thing. Good to know. I'll stick with my ricer and be as happy with the results as I've always been. Thanks, Cecil.
That’s not how the pressure cooker is supposed to be used! The potatoes are supposed to be in a metal basket that has its bottom raised above the water level in the pressure cooker. The potatoes should not be in contact with the water.
I find that sous vide and pressure cooking are super convenient, but don't give you what you expect. There's no evaporation and concentrating of flavor. I long ago gave up sous vide for steaks. You CANNOT get the fat rendered correctly.
Yes, you can, but you need to SV at 133 - 135 for medium-rare and hold long enough. You likely cooked too low / short.
Kitty
You messed up the sous vide potatoes. Do not add water! Do not dump them out of the bag. Mash them inside the sealed bag then snip a corner and pipe out. Can hold unopened bag SV. Can hold snipped bag SV.
Nah. I did them just fine. I added both water and cream and they turned out fine. I liked them just as much as the other ones. Just cream would be too heavy. I don't need to pipe them.