This recipe for smoked mashed potatoes will soon become a family favorite for your feast. Add in the wood fired flavor from your Traeger and you have a match made in heaven.
Let a Chef walk you through how to it’s done the easy and effective way for your pellet grill.
Yield: Serves 6-8 People
Prep time: 20 Minutes
Cook time: 35-45 Minutes depending on desired doneness
Ingredients
Measure Ingredient
2 Pounds Potatoes, Red (Red Bliss) Washed, Diced Medium
1 Cup Milk, Whole
½ Stick Butter, Salted
½ Cup Sour Cream
½ Cup Cheese, Parmesan, Shredded or grated
Taste Salt, Kosher
Taste Pepper, Black, Fresh, Ground
½ Cup Onions, Green, Fresh Sliced
Cooking Directions
- Place the diced red potatoes into a small saucepan or stockpot and cover with chicken stock (or water)
- Bring to a boil and cook on a simmer until fork-tender, then cook 4-5 minutes past that until soft
- Load pellet hopper with Reserve Blend Pellets, ignite Traeger and set temp to 400˚
- In a separate oven-proof pan – add the butter and milk and place in the Traeger during start up, until melted. Approx 7-10 minutes
- Carefully remove the milk/butter mixture from the Trager using heatproof gloves
- Drain the potatoes and place into a large bowl
- Ådd the melted butter/milk mixture and slowly mash
- Add the sour cream, cheese and season to taste with salt and black pepper
- Place into the cast iron skillet, then place the skillet back into the Traeger and cook until the potatoes have a slight crust and are bubbling, about 15 minutes
- Carefully remove the mashed potatoes from the Trager using heatproof gloves
- Allow cooling for 5 minutes
DAY BEFORE PREP (Optional)
- Potatoes can be made the day ahead, place mashed potatoes into the cast iron skillet, cool uncovered, and then reheat the next day
- I will drizzle with some extra butter before reheating
- To heat the Mashed Potatoes, place into Traeger set at 400˚ and cook for 25-35 minutes or until bubbling and a slight crust has formed to your desired doneness
- Carefully remove the mashed potatoes from the Trager using heatproof gloves
- Allow cooling for 5 minutes
Grills / Grill Gear Used
- Traeger Grills Ace SKU – 8030466
- Reserve Blend Pellets Ace SKU – 8015887
- Traeger Turkey Pellet Kit Ace SKU – 8013985
- Cast Iron Pan Ace SKU – 6102974
Source: Tips.acehardware.com
GRILLED CREAM CORN
Yield: 6 servings
Cook Time:15 minutes
Calories per serving: 266
INGREDIENTS:
- 8 ears corn, husked
- 2 T. butter
- 2 T. flour
- 1-1/4 c. milk
- 3 T. cream cheese
- 1 T. sugar
- salt and freshly ground black pepper
- a couple pinches cayenne pepper, optional
DIRECTIONS:
Preheat a grill to medium-high. Arrange the corn on the grate and grill, turning occasionally, until the kernels are golden brown and softened 8 to 10 minutes. Remove corn from the grill. Once cool enough to handle, remove the corn kernels from the cobs; discard the cobs. You should have about 5 cups of kernels.
Lower the grill temperature to medium. It is very important to get the heat lowered, so the butter won’t burn. Heat a large cast-iron skillet over the grate. Add the butter to melt, then whisk in the flour until combined and foaming, about 1 minute. Gradually whisk in the milk and cream cheese and cook, whisking constantly, until smooth and thick, 2 to 3 minutes. Stir in sugar. Stir in the corn kernels; season with salt, black pepper, and the cayenne, if using, and cook until heated through about 1 minute.
Source: afarmgirldabbles.com