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
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 ˚F2
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 ˚FIngredients
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!