We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Roasted Do-Ahead Mashed Potatoes

15

50

Hickory

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.

6

Activating this element will cause content on the page to be updated.

:

main

  • 5 Pound Yukon Gold or russet potatoes

  • 9 Tablespoon butter

  • 8 Ounce cream cheese

  • 1/2 Cup milk

  • salt and pepper

  • 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.

    • 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.

    • 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

  • 6

    Bake the potatoes for 45 to 50 minutes, or until hot through.

    350 ˚F

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.