Skip to Main Content
Roasted Garlic, Lemon and Goat Cheese Mashed Potatoes

Roasted Garlic, Lemon and Goat Cheese Mashed Potatoes

By Dennis Prescott

Just when you thought mashed potatoes couldn't get any better, Dennis The Prescott went and added goat cheese, a touch of lemon, and wood-fired garlic to take them to the next level.

Prep Time

10 Min

Cook Time

1 Hr

Pellets

Hickory

Ingredients

Number of People Serving

8

Activating this element will cause content on the page to be updated.
Units of Measurment:
main
1 Head garlic
1 Teaspoon olive oil
As Needed salt and pepper
3 Pound Yukon Gold potatoes
3/4 Cup heavy cream
3/4 Cup Goat Cheese
As Needed lemon zest
1/4 Cup butter, melted
2 Tablespoon Chives, fresh

Step

  • 1

    When ready to cook, set the temperature to 350℉ and preheat, lid closed, for 10 to 15 minutes.

  • 2

    Using a sharp knife, slice about ⅛” off the top of the garlic head (leaving the root intact), exposing the individual garlic cloves. Drizzle the olive oil on top of the exposed garlic and season with a pinch of salt and pepper. Tightly wrap the bulb in aluminum foil and roast on the Traeger for 30 - 35 minutes, until the cloves are soft. Remove the garlic cloves and mash into a paste with a fork.

  • 3

    Meanwhile, bring a large stockpot of salted water to a boil over medium high heat. Add the potatoes and cook for 15 - 20 minutes, or until softened and mashable. Drain and return to the pot, stirring until dry. Remove from the heat and stir in the cream, goat cheese, lemon zest, garlic mash, and ¼ cup of butter. Mash until smooth, and if you like it, whip that business up with a whisk. Season with salt and pepper to taste. Garnish with extra chives and a generous drizzle of melted butter. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.