Rosemary and Thyme-Infused Mashed Potatoes with Cream

Ingredients

Steps

• 1

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

  Grill: 350 ˚F

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• 2

  For the mashed potatoes: Wash and peel the potatoes and cut into 1 inch cubes. Put potatoes in an oven-safe dish with 1-1/2 cups water, cover and cook for 1 hour or until fork tender.

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  Ingredients

  • 4 1/2 Pound russet potatoes

  • 1 1/2 Cup water

• 3

  While the potatoes are cooking, combine the cream with the herbs, peppercorns and garlic cloves in a small saucepan. Place on the grill, cover and allow to steep for 15 minutes.

  Grill: 350 ˚F

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  Ingredients

  • 1 Pint heavy cream

  • 2 Sprig fresh rosemary

  • 3 Sprig fresh thyme, plus more for garnish

  • 6 sage leaves

  • 6 Whole black peppercorn

  • 2 Clove garlic, peeled and chopped

• 4

  Strain the cream through a sieve to remove the herbs and garlic, then place back in a saucepan and keep warm on the stove.

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• 5

  Drain, then using a potato ricer or food mill, rice the potatoes back into the large stockpot. Slowly pour in 2/3 of the cream then stir in 1 stick of the butter and a tablespoon of salt. Continue to add more cream, butter and salt to reach desired consistency.

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  Ingredients

  • 2 Stick unsalted butter, softened

  • To Taste kosher salt

  • To Taste ground black pepper

• 6

  Serve immediately or keep warm over a water bath or in a slow cooker set to the lowest setting. Enjoy!

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