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Thanksgiving is the perfect holiday for gobbling creamy homemade mashed potatoes like they’re going out of style.
5 LBS YUKON GOLD POTATOES, LARGE DICE
1 1/2 STICKS BUTTER, SOFTENED
1 1/2 CUP CREAM, ROOM TEMPERATURE
KOSHER SALT, TO TASTE
WHITE PEPPER, TO TASTE
When ready to cook, set temperature to 300˚F and preheat, lid closed for 15 minutes
Peel and dice potatoes into 1/2" cubes.
Place the potatoes in a foil tin and cover. Roast in the Traeger until tender (about 40 minutes).
In a medium sauce pan, combine cream and butter. Cook over medium heat until butter is melted.
Mash potatoes using a potato masher. Gradually add in cream and butter mixture, and mix using the masher. Be careful not to overwork, or the potatoes will becomes gluey.
Season with salt and pepper to taste. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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