Step

• 1

  Prepare the mashed potatoes: Place the potatoes in a large pot of cold water with enough to cover them. Cover the pot and bring to a boil over medium-high heat. Cook potatoes until they are tender when pierced with the tip of a knife, then drain well.

• 2

  In a small saucepan over medium heat, combine the butter, milk, and cream, and stir until the butter has melted.

• 3

  Rice the potatoes into their empty cooking pot (or return them to the pot them and mash with a masher to the desired consistency). Add the milk and cream mixture and the salt and pepper and stir to combine. Let the potatoes cool.

• 4

  Line a rimmed baking sheet with parchment paper. Spray the inside of a ½ cup measuring cup with cooking spray. Use the cup, scoop even portions of mashed potatoes and place them on the prepared baking sheet. Reapply the cooking spray between portions to keep the potatoes from sticking.

• 5

  If serving right away, you can cook the potatoes on the Traeger as directed in the next step. Or cover and refrigerate for up to 2 days. (Or freeze the portions until rock solid, transfer the frozen portions to a resealable bag or airtight container, and store in the freezer for up to one month.)

• 6

  When ready to cook, preheat the Traeger to 425°F with the lid closed; this will take at least 15 minutes.

• 7

  Meanwhile, make the garlic butter: In a small saucepan, melt the butter over medium heat. Add the garlic, pepper, salt, and thyme and stir to combine.

• 8

  If necessary, remove the portioned mashed potatoes from the refrigerator or from the freezer and place on a parchment-lined rimmed baking sheet if necessary. Brush the potatoes with the garlic and herb butter.

• 9

  Place the baking sheet directly on the grill grates, close the lid, and cook until golden brown and heated through, about 30 minutes.

  425 ˚F / 218 ˚C

  00:30

• 10

  Remove the baking sheet from the grill and serve warm. Enjoy!