Steps

• Step 1

  Place potatoes in a large pot and fill with water. Season with salt. Bring to a boil over medium-high heat.

  Ingredients

  • 12 Medium Yukon Gold potatoes

  • To Taste Salt

• Step 2

  Reduce heat and simmer until a paring knife easily slides through potatoes, about 25 to 35 minutes. Drain and let cool slightly.

• Step 3

  When ready to cook, set the Traeger to 450℉ and preheat, lid closed for 15 minutes.

• Step 4

  Whisk together egg yolks, garlic, cream, sour cream, butter, and pepper in a large bowl. Season with salt.

  Ingredients

  • 5 Large egg yolk

  • 2 Clove garlic, minced

  • 1 1/4 Cup heavy cream

  • 3/4 Cup sour cream

  • 10 Tablespoon butter, melted

  • To Taste black pepper

• Step 5

  Peel potatoes and push flesh through a ricer or a food mill directly into bowl with egg mixture. Fold in the egg mixture being careful not to overmix.

• Step 6

  Transfer to a 3-quart baking dish and bake until golden brown and slightly puffed, about 30–40 minutes. Enjoy!

  00:40

  450 ˚F / 232 ˚C