Simple Roasted Garlic Mashed Potatoes | How to Grill a Baked Potato

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

Preheat the Traeger grill to 325°F.

Wash and dry the yukon gold potatoes, then prick a few holes in them to prevent them from exploding while cooking.

Rub the potatoes with a little olive oil and sprinkle with kosher salt.

Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in aluminum foil.

Place the potatoes and wrapped garlic on the grill.

Cook the potatoes until they reach an internal temperature of 210°F, checking with a thermometer.

Once the potatoes are done, let them cool for a couple of minutes before handling.

Peel the potatoes while they are still warm, noting how fluffy they are.

Squeeze the roasted garlic out of the skins into the potatoes.

In a separate pot, warm up 5 tablespoons of salted butter and 3/4 cup of heavy cream on the stove until the butter melts.

Mash the potatoes with the roasted garlic, incorporating the butter and cream mixture as desired.

Adjust the consistency of the mashed potatoes by adding more liquid if needed, and season with black pepper and salt to taste.

Finish with a little melted butter and chopped chives for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens