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 Minutes
Cook Time
1 Hours
Pellets
Hickory
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
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!
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