Twice Baked Planked Potatoes

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!

Twice Baked Planked Potatoes

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.

Twice Baked Planked Potatoes

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 1018kcal

Ingredients

  • 4 medium russet potatoes
  • 1/2 cup butter
  • 1/3 cup milk
  • 2 tablespoons sour cream
  • 3 cloves garlic minced
  • 2 tablespoons fresh rosemary minced, or substitute 1 teaspoon dried
  • 1/3 cup cheddar cheese shredded
  • 1 green onion sliced
  • 1 cedar plank soaked in water for 1 hour

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 1018kcal | Carbohydrates: 170g | Protein: 35g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 461mg | Potassium: 3989mg | Fiber: 12g | Sugar: 17g | Vitamin A: 1103IU | Vitamin C: 55mg | Calcium: 676mg | Iron: 8mg

Nutritional values are approximate.

Corn Mashed Potatoes

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.
corn-mashed-potatoesFor 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.

Mashed potatoes are also great made in a crockpot. Try some slow-cooker Tennessee-style mashed potatoes.

Corn Mashed 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.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 475kcal

Ingredients

  • 1 1/2 pounds yellow potatoes
  • Kosher salt
  • 8 tablespoons unsalted butter
  • 1/2 cup sweet onion chopped
  • 2 cloves garlic minced
  • 2 cups corn kernels
  • freshly ground black pepper
  • 1 1/2 cups heavy cream

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes. Reduce to a simmer and simmer for 20 or so minutes or until the potatoes are tender.
  • Drain and then mash the potatoes using a potato masher.
  • Meanwhile, melt the butter in a large skillet over medium heat.
  • Add the onions and saute for 5 minutes.
  • Add the corn and saute for 5 minutes.
  • Add the garlic and saute for 2 minutes.
  • Season with salt and pepper.
  • Reduce heat to low and stir in the corn.
  • Add the corn mixture to the potatoes and stir.
  • Season with salt and pepper and serve.

Nutrition

Calories: 475kcal | Carbohydrates: 33g | Protein: 5g | Fat: 38g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 134mg | Potassium: 622mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1368IU | Vitamin C: 25mg | Calcium: 63mg | Iron: 1mg

Nutritional values are approximate.

Cedar Planked Cajun Mashed Potatoes

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.

Cedar Planked Cajun Mashed PotatoesI 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!

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches, shrimp and grits, meatloaf and spicy grilled shrimp.

Cedar Planked Cajun Mashed Potatoes

I doubt I’ll ever make mashed potatoes the ‘old way’ again after making cedar planked Cajun mashed potatoes.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 472kcal

Ingredients

For the mashed potatoes

  • 3 pounds Russet potatoes peeled, quartered
  • 1/4 cup heavy cream
  • 1/2 cup unsalted butter softened
  • 2 cups pepper jack cheese shredded
  • Kosher salt to taste
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon Cajun seasoning

For the Cajun butter

  • 1/4 pound unsalted butter softened
  • 1 teaspoon Cajun seasoning
  • 1 3/4 teaspoons Tabasco or Louisiana Hot Sauce

Instructions

For the mashed potatoes

  • Bring a large pot of salted water to a boil. Add the potatoes and boil until tender, about 20 minutes. Drain well then return the potatoes to the pot.
  • Add the remaining ingredients and mash the potatoes using a hand masher or mixer.
  • Place potatoes into a resealable container in the fridge for 1 hour to set.
  • Meanwhile, soak a cedar plank in water.
  • Fire up your smoker for indirect cooking.
  • When the potatoes have set, remove the plank from the water. Add the potatoes in a pile the full length of the plank.
  • Make small indentations in the top of the potatoes and add small spoonfuls of the Cajun butter.
  • Place plank onto the grill and grill 20 minutes or until the potatoes have turned golden brown and are heated through.
  • Serve hot.

For the Cajun butter

  • Combine all ingredients.

Nutrition

Calories: 472kcal | Carbohydrates: 32g | Protein: 11g | Fat: 35g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 189mg | Potassium: 764mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1287IU | Vitamin C: 10mg | Calcium: 248mg | Iron: 2mg

Nutritional values are approximate.

Cajun Mashed Potatoes

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.

Cajun Mashed Potatoes 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.

Cajun Mashed Potatoes

You can’t go wrong with a huge pile of Cajun mashed potatoes with a lake of gravy in the middle.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 470kcal

Ingredients

For the mashed potatoes

  • 3 pounds Russet potatoes peeled, quartered
  • Kosher salt
  • 1/4 pound unsalted butter
  • 1 cup half-and-half
  • 1/2 cup sour cream
  • 1/2 teaspoon fresh ground black pepper
  • One batch Cajun gravy

To 'Cajunize' the potatoes

  • 1 tablespoon extra virgin olive oil
  • 12 ounces Andouille sausage diced
  • 1/2 cup white onion diced
  • 1/4 cup celery diced
  • 1/4 cup green bell pepper diced
  • 1 tablespoon Creole seasoning
  • 1/4 teaspoon dried thyme
  • Hot sauce to taste
  • kosher salt
  • freshly ground pepper

Instructions

For the potatoes

  • Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 15-20 minutes. Drain.
  • Melt the butter in the half-and-half over medium-low heat.
  • Place potatoes in the bowl of a mixer. Use the paddle attachment on low speed to mash the potatoes. Alternatively, mash the potatoes with a hand masher.
  • Slowly add the butter and half-and-half mixture, sour cream, and salt and pepper to taste. Mix until mashed but not smooth.
  • Stir in the vegetable and sausage mix from below.
  • Serve topped with warmed gravy.

To 'Cajunize' the potatoes

  • Heat the oil in a skillet over medium-high heat.
  • Add the sausage and brown, 4-5 minutes. Remove the sausage and all but 1 tablespoon of the fat.
  • Add the onion, celery, and green bell pepper and saute until tender, 5 minutes.
  • Add the sausage back to the pan and add the remaining ingredients. Stir.
  • Fold into the mashed potatoes and serve.

Nutrition

Calories: 470kcal | Carbohydrates: 34g | Protein: 13g | Fat: 32g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 418mg | Potassium: 941mg | Fiber: 3g | Sugar: 2g | Vitamin A: 863IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 2mg

Nutritional values are approximate.

Roasted Garlic Mashed Potatoes

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.Roasted Garlic 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!

We served these with the delicious gravy from the mushroom pork tenderloins we made. And roasted carrots on the side.

Roasted Garlic Mashed Potatoes

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.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 110kcal
Author Found on the web

Ingredients

  • 1 head garlic
  • 1 tablespoon olive oil more or less
  • 2 pounds russet potatoes quartered (and peeled if you desire)
  • 4 tablespoons butter softened
  • 1/2 cup milk
  • kosher salt to taste
  • freshly ground black pepper to taste
  • parsley chopped, for garnish (optional)

Instructions

  • 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.
  • Serve garnished with parsley.

Nutrition

Calories: 110kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 36mg | Potassium: 518mg | Fiber: 2g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg

Nutritional values are approximate.

Boursin Cheese Mashed Potatoes

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.Boursin Cheese Mashed Potatoes

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.

Boursin Cheese Mashed Potatoes

These Boursin cheese mashed potatoes are absolutely insanely yummy. They are chock full of all sorts of good things, like cream and cheese.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 366kcal

Ingredients

  • 5 cloves garlic peeled, smashed
  • 6 medium russet potatoes rinsed, peeled and cut into 1/2" cubes
  • 1 5.2 ounce Boursin Cheese I used Shallot & Chive
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • kosher
  • freshly ground black pepper
  • chives chopped, for garnish, if desired (I used green onions)
  • chicken gravy warmed, for topping, if desired

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the garlic to the water.
  • Add the potatoes and boil 5-10 minutes or until softened.
  • Drain and add potatoes back to pot on burner. Turn heat off.
  • Add in the cheese, sour cream, heavy cream and salt and pepper to taste.
  • Mash potatoes with a masher, stirring to combine.
  • Serve topped with gravy and chives, if desired.

Nutrition

Calories: 366kcal | Carbohydrates: 60g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 47mg | Potassium: 1399mg | Fiber: 4g | Sugar: 3g | Vitamin A: 404IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 3mg

Nutritional values are approximate.