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.
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|5 Pound||Yukon Gold or russet potatoes|
|8 Ounce||cream cheese|
|To Taste||salt and pepper|
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
Drain the potatoes and return them to the pot. Stir over low heat for 2 to 3 minutes to evaporate any excess moisture.
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
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).
When ready to cook, set temperature to 350 degrees and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Bake the potatoes for 45 to 50 minutes, or until hot through.
350 ˚F / 177 ˚C
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