Roasted Garlic, Lemon and Goat Cheese Mashed Potatoes
Just when you thought mashed potatoes couldn’t get any better! These Roasted Garlic, Lemon and Goat Cheese Mashed Potatoes have wood-fired garlic that takes them to the next level!
Ingredients
1 Head garlic
1 Teaspoon olive oil
As Needed salt and pepper
3 Pound Yukon Gold potatoes
3/4 Cup heavy cream
3/4 Cup Goat Cheese
As Needed lemon zest
1/4 Cup butter, melted
2 Tablespoon Chives, fresh
Instructions
When ready to cook, set the temperature to 350℉ and preheat, lid closed, for 10 to 15 minutes.
Using a sharp knife, slice about ⅛” off the top of the garlic head (leaving the root intact), exposing the individual garlic cloves. Drizzle the olive oil on top of the exposed garlic and season with a pinch of salt and pepper. Tightly wrap the bulb in aluminum foil and roast on the Traeger for 30 – 35 minutes, until the cloves are soft. Remove the garlic cloves and mash into a paste with a fork.
Ingredients
1 Head garlic
1 Teaspoon olive oil
As Needed salt and pepper
Meanwhile, bring a large stockpot of salted water to a boil over medium high heat. Add the potatoes and cook for 15 – 20 minutes, or until softened and mashable. Drain and return to the pot, stirring until dry. Remove from the heat and stir in the cream, goat cheese, lemon zest, garlic mash, and ¼ cup of butter. Mash until smooth, and if you like it, whip that business up with a whisk. Season with salt and pepper to taste. Garnish with extra chives and a generous drizzle of melted butter. Enjoy!
Recipe and photo from Traeger.
