Garlic, Lemon, and Goat Cheese Mashed Potatoes by Dennis the Prescott
Prep time 10 mins
Cook time 60 mins|
Just when you thought mashed potatoes couldn't get any better, Dennis The Prescott went and added goat cheese, a touch of lemon, and wood-fired garlic to take them to the next level.
1 head of garlic
1 TSP Olive Oil
3 LBS Yukon Gold Potatoes, peeled and roughly chopped
3/4 cup crumbled goat cheese
1/4 cup melted butter, plus more for drizzling
3/4 cup heavy whipping cream
sea salt & Freshly cracked black pepper
2 TBS fresh chives, finely diced
When ready to cook, set the temperature to 350℉ and preheat, lid closed, for 10 to 15 minutes.
Using a sharp knife, slice about ⅛” off the top of the garlic head (leaving the root intact), exposing the individual garlic cloves. Drizzle the olive oil on top of the exposed garlic and season with a pinch of salt and pepper. Tightly wrap the bulb in aluminum foil and roast on the Traeger for 30 - 35 minutes, until the cloves are soft. Remove the garlic cloves and mash into a paste with a fork.
Meanwhile, bring a large stockpot of salted water to a boil over medium high heat. Add the potatoes and cook for 15 - 20 minutes, or until softened and mashable. Drain and return to the pot, stirring until dry. Remove from the heat and stir in the cream, goat cheese, lemon zest, garlic mash, and ¼ cup of butter. Mash until smooth, and if you like it, whip that business up with a whisk. Season with salt and pepper to taste. Garnish with extra chives and a generous drizzle of melted butter. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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