Amanda Haas
Rosemary and Thyme-Infused Mashed Potatoes with Cream
Prep Time
20 Minutes
Cook Time
1 Hours
Effort
Pellets
Cherry
Double the flavor of mashed potatoes by adding herbs and Traeger’s signature wood-fired taste. Start by roasting your potatoes on the grill for an hour, add in the herb and garlic infused cream, and watch them disappear.
Ingredients
How many people are you serving?
6
Units of Measurement:
main
4 1/2 Pound russet potatoes
1 1/2 Cup water
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
2 Stick unsalted butter, softened
kosher salt
ground black pepper
Steps
1
When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.Grill: 350 ˚F
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.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
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.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.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!