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Roasted Garlic, Lemon and Goat Cheese Mashed Potatoes

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Hickory

Just when you thought mashed potatoes couldn't get any better, Dennis The Prescott went and added goat cheese, a touch of lemon, and wood-fired garlic to take them to the next level.

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  • 1 Head garlic

  • 1 Teaspoon olive oil

  • salt and pepper

  • 3 Pound Yukon Gold potatoes

  • 3/4 Cup heavy cream

  • 3/4 Cup goat cheese

  • lemon zest

  • 1/4 Cup butter, melted

  • 2 Tablespoon Chives, fresh

  • How to Make Goat Cheese & Garlic Mashed Potatoes | Traeger Staples

  • 1

    When ready to cook, set the temperature to 350℉ and preheat, lid closed, for 10 to 15 minutes.

  • 2

    Using a sharp knife, slice about ⅛” off the top of the garlic head (leaving the root intact), exposing the individual garlic cloves. Drizzle the olive oil on top of the exposed garlic and season with a pinch of salt and pepper. Tightly wrap the bulb in aluminum foil and roast on the Traeger for 30 - 35 minutes, until the cloves are soft. Remove the garlic cloves and mash into a paste with a fork.

    • 1 Head garlic

    • 1 Teaspoon olive oil

    • As Needed salt and pepper

  • 3

    Meanwhile, bring a large stockpot of salted water to a boil over medium high heat. Add the potatoes and cook for 15 - 20 minutes, or until softened and mashable. Drain and return to the pot, stirring until dry. Remove from the heat and stir in the cream, goat cheese, lemon zest, garlic mash, and ¼ cup of butter. Mash until smooth, and if you like it, whip that business up with a whisk. Season with salt and pepper to taste. Garnish with extra chives and a generous drizzle of melted butter. Enjoy!

    • 3 Pound Yukon Gold potatoes

    • 3/4 Cup heavy cream

    • 3/4 Cup goat cheese

    • As Needed lemon zest

    • 1/4 Cup butter, melted

    • 2 Tablespoon Chives, fresh

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