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Rosemary and Thyme-Infused Mashed Potatoes with Cream

Amanda Haas


Rosemary and Thyme-Infused Mashed Potatoes with Cream

Prep Time

20 Minutes

Cook Time

1 Hours

Effort
Level of Effort Icon

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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

    Steps

    • 1

      When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill350˚
    • 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.
    • 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 Icon
      Grill350˚
    • 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.
    • 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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