Wow. These twice baked planked potatoes were absolutely amazing. The mashed potato recipe is fantastic by itself (I’ll make them for Thanksgiving!). The added step of then baking them on a cedar plank on the grill adds a subtle yet unbelievably good flavor. The outsides get the slightest crust, the insides stay incredibly light and fluffy and moist. These are the best potatoes… ever!
I went light on the char on my cedar plank the first time I made twice baked planked potatoes. I really wanted the potatoes to be the star of the show, and they were. You can char the plank more before adding the potatoes if you want a stronger cedar flavor and aroma. You can also use a different wood, such as hickory for a completely different tastee experience.
2tablespoonsfresh rosemaryminced, or substitute 1 teaspoon dried
1cedar planksoaked in water for 1 hour
Fill a medium pot fitted with a steaming basket with a few inches of water. Place over high heat and bring to a boil.
Scrub the potatoes and chop into 1/2" cubes, leaving the skin on if desired. Transfer to the steaming pot and cover.
Steam the potatoes for 10-15 minutes or until tender when poked with a fork.
Drain the potatoes in a colander. Empty the water from the pot and wipe dry. Return to the stove but turn off the burner.
Add the butter to the pot and let it start softening. Then add the potatoes.
Use a potato masher to mash the potatoes while adding the milk. Don't add all of the milk unless you need it. Add just enough to get them the consistency you are looking for. A thicker mashed potato will stay on the cedar plank. A thinner mashed potato will have a tendency to run off the plank, so aim for a thicker version.
Stir in the sour cream, garlic and rosemary.
Fire up your grill for indirect cooking at 350 F. Note: If you prefer, char the plank over direct heat first.
Mound the potatoes onto the plank and add the cheese and green onion. Grill for 20 minutes or until the cheese is melted and the potatoes are hot.
Note: If you are using refrigerated potatoes, heat them for 10 minutes on the plank without the cheese and green onion first. Then, add the cheese and onion and heat another 20 minutes.
I found these potatoes to be best when made the day before. Then, the next stay, just spoon them onto the plank, add the cheese and onion, and heat on the grill.
I love mashed potatoes, any way, any time. Grilled on cedar planks, made with roasted garlic, packed with Boursin cheese, it doesn’t matter how they’re made, I’ll eat them. Adding sweet corn takes mashed potatoes to a new special happy place. That great sweet corn pop with the creaminess of the potatoes makes for the perfect combination. These corn mashed potatoes made for the absolutely best side dish. For a little twist on these corn mashed potatoes, use corn on the cob (you’ll need 3-4 cobs depending on the size), roasting the corn first on a grill or under the broiler. Once charred, remove the cobs from the oven and let cool. Then scrape off the kernels and use them in the potatoes.
Adding sweet corn takes mashed potatoes to a new special happy place. That great sweet corn pop with the creaminess of the potatoes makes for the perfect combination. These corn mashed potatoes made for the absolutely best side dish.
I doubt I’ll ever make mashed potatoes the ‘old way’ again after making cedar planked Cajun mashed potatoes. Mashed potatoes on cedar planks on a hot grill are incredible. The cedar flavor (and aroma) is not overwhelming, but it adds a wonderful new dimension to mashed potatoes. Add some Cajun butter and you have what is unquestionably the tastiest side you can imagine. Did I mention that these potatoes also pack a little kick from the pepper jack cheese, smoked pepper and Cajun seasoning? Just the right amount of kick.
I served these cedar planked Cajun mashed potatoes alongside a prime rib that I did on my Char-Broil Big Easy oil-less fryer. It was the perfect meal.
I cooked the potatoes on my just-refurbished 15 year-old Weber gas grill, but any grill will do as long as you can fit the cedar plank onto it!
You can’t go wrong with a huge pile of Cajun mashed potatoes with a lake of gravy in the middle. As a kid I would build a ‘mashed potato dam’, making sure none of the gravy ran into the other foods on my plate. I was pretty opposed to gravy “contaminating” my peas.
Now that I’m older I’m ok with the gravy getting into other things on my plate. Let that gravy run wild, I say. Specially when that gravy has extra kick. Honestly, these Cajun mashed potatoes don’t need a whole lot of gravy, they can stand on their own just fine. The combination of andouille, celery, green pepper and onions is fantastic.
These roasted garlic mashed potatoes are outstanding. The roasted, savory flavor of these potatoes make them the perfect side. They also pass the ‘gravy lake test’, holding a nice big serving of gravy without getting runny. Rule #1: You can’t have too much gravy. Rule #2: You can’t have too much mashed potatoes.
I roasted the garlic for these mashed potatoes in the oven, but you can also make a big batch of roasted garlic in no time by using your slow cooker. Either way, you’ll get that wonderful garlic aroma and flavor!
These roasted garlic mashed potatoes are outstanding. The roasted, savory flavor of these potatoes make them the perfect side. They also pass the ‘gravy lake test’, holding a nice big serving of gravy without getting runny.
Prep Time 10minutes
Cook Time 1hour40minutes
Total Time 1hour50minutes
Author Found on the web
1tablespoonolive oilmore or less
2poundsrusset potatoesquartered (and peeled if you desire)
kosher saltto taste
freshly ground black pepper to taste
parsleychopped, for garnish (optional)
Preheat oven to 350 F.
Cut the top off the head of garlic and place the head onto a small piece of aluminum foil.
Drizzle the garlic with oil and seal inside the foil. Place in the oven and bake for 1 hour or until very tender.
Remove the garlic from the oven. Open the pouch and let it cool.
Meanwhile, bring a large pot of salted water to a boil.
Add the potatoes and boil until tender, 15-20 minutes. Drain and let cool slightly.
Lightly chop the potatoes and return them to the (now empty) large pot.
Add in the remaining ingredients except for the parsley. Also squeeze in the cloves of roasted garlic.
Blend with a handheld mixer or potato masher until desired consistency is achieved.
These Boursin cheese mashed potatoes are absolutely insanely yummy. They are chock full of all sorts of good things, like cream and cheese 🙂 Boursin cheese has such a fantastic savory flavor.
The key to these potatoes is boiling the water with the garlic already added. This really adds to the flavor. We have a copycat Boursin cheese recipe that really saves on the cost of making these potatoes. You’ll find it hard to tell the difference between it and the real thing.