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Roasted Do-Ahead Mashed Potatoes
By Traeger Kitchen
Mashed potatoes are craved across America, Traeger your smashed tots for a robustly smoked side. Ok, we won't tell if you eat them as a meal, they're off-the-map delicious.
Prep Time
15 Minutes
Cook Time
50 Minutes
Pellets
Hickory
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 5 Pound | Yukon Gold or russet potatoes |
| 9 Tablespoon | butter |
| 8 Ounce | cream cheese |
| 1/2 Cup | milk |
| To Taste | salt and pepper |
Steps
1
Peel the potatoes and cut into chunks that are roughly the same size. Cover with cold water and add a teaspoon of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer the potatoes until they are tender.
Ingredients
5 Pound Yukon Gold or russet potatoes
2
Drain the potatoes and return them to the pot. Stir over low heat for 2 to 3 minutes to evaporate any excess moisture.
3
Mash the potatoes with a hand-held potato masher. (Alternative, rice the potatoes using a ricer.) Incorporate 8 tbsp butter and cream cheese. Add milk until the potatoes are of a good consistency. Stir in salt and pepper to taste.
Ingredients
9 Tablespoon butter
8 Ounce cream cheese
1/2 Cup milk
To Taste salt and pepper
4
Butter the inside of a casserole dish. Spread the potatoes out in an even layer in the casserole dish, smoothing the top with a spatula. Cool, cover, and refrigerate if not cooking right away. Before cooking, let the potatoes warm to room temperature (about an hour).
5
When ready to cook, set temperature to 350 degrees and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
6
Bake the potatoes for 45 to 50 minutes, or until hot through.
350 ˚F / 177 ˚C
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