Traeger Make-Ahead Mashed Potatoes

Not only do these mashed potatoes offer make-ahead convenience, they're also pre-portioned and look great on the plate. Feel free to experiment with the herbs in the garlic butter: Chopped parsley, sage, or chives are also good options.

PREP TIME: 30 minutes
COOK TIME: 30 minutes
TRAEGER PELLETS: Turkey Blend
YIELD: 8 Servings

INGREDIENTS

Mashed Potatoes

• 3 pounds Yukon Gold or baby yellow potatoes
• 4 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/4 cup whole milk
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Cooking oil spray, such as avocado oil, for greasing

Garlic Butter

• 4 tablespoons unsalted butter
• 1 clove garlic, grated or minced
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon Kosher salt
• 2 sprigs fresh thyme

STEPS

1. Place the potatoes in a large pot of cold water with enough to cover them. Cover the pot and bring to a boil over medium-high heat. Cook potatoes until they are tender when pierced with the tip of a knife, then drain well.
2. In a small saucepan over medium heat, combine the butter, milk and cream, and stir until the butter has melted.
3. Rice the potatoes into their empty cooking pot, or return them to the pot and mash with a masher to the desired consistency. Add the milk and cream mixture, then add the salt and pepper and stir to combine. Let the potatoes cool.
4. Line a rimmed baking sheet with parchment paper. Spray the inside of a 1/2 cup measuring cup with cooking spray. Using the cup, scoop even portions of mashed potatoes and place them on the prepared baking sheet. Reapply the cooking spray between portions to keep the potatoes from sticking.
5. If serving right away, you can cook the potatoes on the Traeger as directed in the next step. You can also cover and refrigerate for up to two days. Another option is to freeze the portions on the baking sheet, then store them in a resealable bag or airtight container in the freezer for up to one month.
6. When ready to cook, preheat the Traeger pellet grill to 425 degrees Fahrenheit with the lid closed; this will take at least 15 minutes.
7. Meanwhile, make the garlic butter: In a small saucepan, melt the butter over medium heat. Add the garlic, pepper, salt and thyme, and stir to combine.
8. If necessary, remove the portioned mashed potatoes from the refrigerator or freezer and place on a parchment-lined rimmed baking sheet if necessary. Brush the potatoes with the garlic and herb butter.
9. Place the baking sheet directly on the grill grates, close the lid, and cook until golden brown and heated through, about 30 minutes.
10. Remove the baking sheet from the grill and serve warm. Enjoy!