Planked Twice Baked Potatoes: What's on the Grill #316

I do not eat a ton of potatoes anymore, but on the rare occasion I do, I like to go way overboard. Case in point, this post.

I like mashed potatoes. Let me rephrase that, I like good mashed potatoes. I shudder to think back to my childhood when Mom made mashed potatoes…from a box. Regardless, that’s not really what I’m talking about. If you are reading this, chances are you like real food. When I say “good,” I mean potatoes with their skin on, not overly creamy, and with a healthy addition of garlic and rosemary.

Of course "mashed potatoes” and “grill” don’t exactly go together, but make them twice baked and add in a cedar plank and you have the makings for the ultimate side dish.

Twice Baked Planked Potatoes

by Another Pint Please

4 medium russet potatoes, skin left on and cubed.
1/2 cup butter
1/3 cup milk
2 T sour cream
3 cloves garlic, minced
2 T fresh rosemary, minced
1/3 cup shredded cheddar cheese
1 green onion, thinly sliced
1 cedar plank

While I’m including a mashed potato recipe, the truth is, they are mashed potatoes, and everyone makes them a little different. Make them how you like them…just as long as they aren’t from a box.

Soak a cedar plank in water for at least one hour.

Fill a medium sized pot with about an inch of water. Insert a portable steaming basket, cover the pot and bring to a boil. Add the potatoes and steam until fork tender, about 12-15 minutes.

Empty the pot and wipe dry. Add the butter and potatoes. Mash while adding in the milk. Add the milk slowly in order to reach the right consistency. Stir in the sour cream, garlic, and rosemary.

Note: The potatoes can be made a day in advance and kept in the refrigerator until time to grill.

Prepare the grill for indirect medium heat, 350 F. Mound the potatoes on the cedar plank and top with cheese and green onion.

Grill over indirect heat for approximately 20 minutes, or longer if the potatoes have been refrigerated.

There are a million variations for making these potatoes, which is part of the fun. Not only is it an easy side dish that tastes great, it’s an awesome bit of presentation moving from grill to table.