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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.

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  • 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.

    :Ā 350 ĖšF

  • 6

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

    :Ā 350 ĖšF

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