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Rosemary and Thyme-Infused Mashed Potatoes with Cream

Difficulty 2/5
Prep time 20 mins

Cook time 60 mins
Serves 6-8

Hardwood 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 one hour at 350°F. Remove and add in the herb and garlic infused cream for a flavorful take on this popular side dish.


4.5 lbs russet potatoes, about 7-8 potatoes

1 pint heavy cream

2 sprigs rosemary

3 sprigs thyme, plus 2 Tbsp thyme leaves for garnish

6 sage leaves

6 black peppercorns

2 cloves garlic, peeled and chopped

2 sticks unsalted butter, softened

Kosher salt and freshly ground pepper, to taste


Set the temperature to 350℉ and preheat, lid closed for 15 minutes.

For the mashed potatoes: Wash and peel the potatoes and cut into 1-inch cubes. Put potatoes in an oven save dish with 1 1/2 cups water, cover and cook for 1 hour or until fork tender. 

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. Strain the cream through a sieve to remove the herbs and garlic, place back in a saucepan and keep warm on the stove.

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.

Serve immediately or keep warm over a water bath or in a slow cooker over the lowest setting. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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