April 8th, 2012
Find this and other great recipes in… Everday Gourmet Plank Grilling By Ted Reader Buy the cookbook online at Amazon.ca
Place potatoes in a large pot and cover with cold water. Add garlic, onions and salt and bring to a boil over high heat. Reduce heat to medium-low and simmer for 20 to 30 minutes or until potatoes are fully cooked and tender. Drain and return pan to heat. Shake pan to remove excess moisture from potatoes, garlic and onions. Remove from heat.
Mash potatoes, garlic and onion using a potato masher. Add butter, cream and sour cream to mashed potatoes; stir to combine. Cool for 20 minutes. Stir in cheese string pieces, white Cheddar and parsley. Season with salt and pepper to taste; mix well. Transfer to a large bowl and cool completely. Cover and refrigerate for 24 hours.
Mound the cold potatoes onto the plank. Firmly pat and smooth evenly. Alternatively, scoop the cold potatoes with an ice cream scoop to make small, individual mounds. (It's a little more formal than the family-style mound, so have it your way.)
Preheat grill to medium-high heat. Place plank on grill and close lid. Plank bake for 20 to 25 minutes, until the potatoes are golden brown and crisp on the outside and hot all the way through. Carefully remove plank from grill and serve potatoes topped with extra butter.
This recipe for mashed potatoes can be used for many different combination's. Mound 'em high on a plank plain or mix lobster and Brie or bacon and Cheddar cheese into the mashed potatoes before planking. Can also be used for the Planked Beef Tenderloin with Smokey Mashed Potatoes recipe.