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Cedar Planked Mashed Potatoes

by Brad Prose
easy to make and a great presentation.

Cedar planks are a blank canvas.

These cedar planked mashed potatoes are crispy, savory, smokey, creamy…there’s so much going on. You can customize this to your momma’s recipe or try out my basic one below. This recipe is SO EASY – it’s actually harder to write out enough content to fill a post. I’m not going to waste your time talking about a drawn out story of my recipe planning, research and development. This was a one-shot attempt that worked, I’m excited, so here we go:

The truth is, I was given a stack of cedar planks the other day and I wasn’t sure how I would use them. I really didn’t want to make cedar planked fish. I happened to be making mashed potatoes for my kids and decided to double the batch. My smoker was rolling already, cooking some beef short ribs so this wasn’t much extra effort at all.

All it took was 20-30 minutes on the smoker after I took the ribs off to rest, and they were done. I hit them with a little butter, topped with some fried potato skins and here we go. Talk about multi-tasking!

I’m realizing there’s so many ways to customize this that I’m going to need to pick up many more cedar planks to try them out. Sweet potatoes with walnuts and marshmallows? Corn, queso fresco and jalapeños? Maybe try topping them with chimichurri? Man I’m getting hungry just dumping out my ideas. The cedar plank is a blank canvas!

The planks are very expensive if you look at smaller 5-packs in the stores. I recommend buying bulk, as the price difference can be significant. This is what I’ve bought in the past and they are great. It’s an upfront cost but it’s worth it.

If you do choose to make this let me know! I’d love to hear what your favorite flavor combos are. I can’t wait to make it again.

Cedar Planked Mashed Potatoes

Mashed Potatoes
 4 medium russet potatoes
 ½ cup grass-fed butter
  cup milk (dairy, & not skim)
  cup shredded cheese (cheddar, jack, pepperjack, etc)
 2 cloves garlic, minced
 Salt & Pepper (to taste)
 1 cedar plank
Toppings
 Fried potato skins
 Cilantro
 Chives or scallions

1

Soak the cedar plank for 2 hours, make sure it's submerged so both sides are soaking.

2

Preheat the smoker or grill to 350 F. If you're not using a smoker, make sure that you have the grill set up for indirect grilling.

3

This is a basic recipe for mashed potatoes. Feel free to make your own preferred version, or please customize them however you'd like (corn, cheddar cheese, cilantro, etc.). Do not skimp on the butter and milk though, which helps keep the potatoes moist while smoking on the cedar plank.

NOTE: You can make these potatoes a day in advance if you want to.

4

Peel and cube the potatoes to an equal size and place in a medium-sized pot. Cover with cold water and bring to a boil. Cook the potatoes for about 10-12 minutes, checking to make sure they are tender.

5

Drain the potatoes and wipe out the pot. Add back in the potatoes and butter and start mashing. I recommend warming the milk slightly before you add it in, which prevents the cheese from seizing up. Pour in the milk as needed for the right consistency, slowly. Stir in the garlic, cheese, and other toppings to make sure they are incorporated.

6

Place the potatoes on the plank, top with cheese or toppings if you'd like.

7

Cook over the indirect heat for 20-35 minutes depending on how strong you want the flavor to be.

 

Ingredients

Mashed Potatoes
 4 medium russet potatoes
 ½ cup grass-fed butter
  cup milk (dairy, & not skim)
  cup shredded cheese (cheddar, jack, pepperjack, etc)
 2 cloves garlic, minced
 Salt & Pepper (to taste)
 1 cedar plank
Toppings
 Fried potato skins
 Cilantro
 Chives or scallions

Directions

1

Soak the cedar plank for 2 hours, make sure it's submerged so both sides are soaking.

2

Preheat the smoker or grill to 350 F. If you're not using a smoker, make sure that you have the grill set up for indirect grilling.

3

This is a basic recipe for mashed potatoes. Feel free to make your own preferred version, or please customize them however you'd like (corn, cheddar cheese, cilantro, etc.). Do not skimp on the butter and milk though, which helps keep the potatoes moist while smoking on the cedar plank.

NOTE: You can make these potatoes a day in advance if you want to.

4

Peel and cube the potatoes to an equal size and place in a medium-sized pot. Cover with cold water and bring to a boil. Cook the potatoes for about 10-12 minutes, checking to make sure they are tender.

5

Drain the potatoes and wipe out the pot. Add back in the potatoes and butter and start mashing. I recommend warming the milk slightly before you add it in, which prevents the cheese from seizing up. Pour in the milk as needed for the right consistency, slowly. Stir in the garlic, cheese, and other toppings to make sure they are incorporated.

6

Place the potatoes on the plank, top with cheese or toppings if you'd like.

7

Cook over the indirect heat for 20-35 minutes depending on how strong you want the flavor to be.

Cedar Planked Mashed Potatoes

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