Step

• 1

  Place the diced red potatoes into a small saucepan or stockpot and cover with chicken stock or water.

• 2

  Bring to a boil and cook on a simmer until fork tender, then cook 4 to 5 minutes past that until soft.

• 3

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

  00:15

• 4

  In a separate ovenproof pan, such as a cast iron skillet, add butter and milk and place in the Traeger during start up, until melted (approximately 7 to 10 minutes).

  400 ˚F / 204 ˚C

  00:07

• 5

  Carefully remove the butter/milk mixture from the Traeger using heatproof gloves.

• 6

  Drain the potatoes and place into a large bowl. Add the melted butter/milk mixture and slowly mash.

• 7

  Add sour cream, cheese and green onions, then season to taste with salt and pepper.

• 8

  Place into the cast iron skillet, then place the skillet back into the Traeger and cook until the potatoes have a slight crust and are bubbling, about 15 minutes.

  400 ˚F / 204 ˚C

  00:15

• 9

  Carefully remove the mashed potatoes from the Traeger using heatproof gloves. Allow to cool for 5 minutes. Scoop and enjoy!