Steps

• Step 1

  Place the diced potatoes in a medium saucepan or stockpot and cover with chicken stock or water by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until fork-tender. Cook for 4-5 minutes more, until soft.

  Ingredients

  • As Needed Chicken stock or water

  • 2 Pound red bliss potatoes, scrubbed and diced

• Step 2

  When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• Step 3

  Add the butter and milk to a cast-iron skillet or ovenproof pan. Place on the grill grates as the grill preheats until the butter is melted, 7 to 10 minutes. Carefully remove the pan from the Traeger using heatproof gloves.

  00:10

  400 ˚F / 204 ˚C

  Ingredients

  • 1 Cup whole milk

  • 1/4 Cup (1/2 stick) salted butter

• Step 4

  Drain the potatoes and transfer to a large bowl. Add the melted butter/milk mixture and mash to combine. Add the sour cream, Parmesan cheese, and green onions, and season with salt and pepper to taste.

  Ingredients

  • 1/2 Cup sour cream

  • 1/2 Cup shredded or grated Parmesan cheese

  • 1/2 Cup sliced green onions

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• Step 5

  Transfer the mashed potatoes to the cast-iron skillet, then place the skillet on the grill grates. Close the lid and cook until the potatoes have a slight crust and are bubbling, about 15 minutes.

  00:15

  400 ˚F / 204 ˚C

• Step 6

  Carefully remove the mashed potatoes from the Traeger using heatproof gloves. Let cool for 5 minutes before serving. Enjoy!