Rosemary and Thyme-Infused Mashed Potatoes with Cream
By This content is no longer available.
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 one hour at 350°F. Remove and add in the herb and garlic infused cream for a flavorful take on this popular side dish.
Prep Time
20 Minutes
Cook Time
1 Hours
Pellets
Cherry
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 4 1/2 Pound | russet potatoes |
| 1 1/2 Cup | water |
| 1 Pint | heavy cream |
| 2 | rosemary sprigs |
| 3 | thyme sprigs |
| 2 Tablespoon | thyme leaves |
| 6 | Sage, Leaves |
| 6 | peppercorns |
| 2 | garlic |
| 2 | Butter, Sticks |
| To Taste | salt |
| To Taste | ground black pepper |
Step
1
When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
00:15
2
For the mashed potatoes: Wash and peel the potatoes and cut into 1” cubes. Put potatoes in an oven safe dish with 1-1/2 cups water, cover and cook for 1 hour or until fork tender.
01:00
3
While the potatoes are cooking, combine the cream with the herbs, peppercorns, and garlic cloves in a small saucepan.
4
Place on the grill, cover, and allow to steep for 15 minutes. Strain the cream through a sieve to remove the herbs and garlic, place back in a saucepan and keep warm on the stove.
00:15
5
Drain and using a potato ricer or food mill, rice the potatoes back into the large stockpot. Slowly pour in two-thirds 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.
6
Serve immediately or keep warm over a water bath or in a slow cooker over the lowest setting. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.