Steps

• Step 1

  When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 2

  Wash and peel the potatoes, then cut into 1-inch cubes. Transfer the potatoes to an oven-safe dish and pour in the water. Cover the dish.

  Ingredients

  • 4 1/2 Pound russet potatoes

  • 1 1/2 Cup water

• Step 3

  Place the baking dish on the grill grates. Close the lid and cook until the potatoes are fork-tender, about 1 hour.

  01:00

  350 ˚F / 177 ˚C

• Step 4

  Meanwhile, in a small saucepan, combine the cream, rosemary, thyme, sage, whole black peppercorns, and garlic. Cover, then place on the saucepan on the grill grates and steep for 15 minutes. Strain the cream through a fine-mesh sieve, discarding the solids, then return the cream to the saucepan and keep warm on the stovetop over low heat.

  00:15

  350 ˚F / 177 ˚C

  Ingredients

  • 1 Pint heavy cream

  • 2 Sprig fresh rosemary

  • 3 Sprig fresh thyme, plus more for garnish

  • 6  fresh sage leaves

  • 6 Whole Black peppercorns

  • 2  garlic cloves, chopped

• Step 5

  Drain the potatoes, then pass through a potato ricer or food mill into a large stockpot. Slowly pour in two thirds of the infused cream, then stir in 1 stick of butter and the salt. Add more cream, butter, and salt until your desired consistency and flavor is reached. Season with freshly ground black pepper to taste.

  Ingredients

  • 1 Cup (2 sticks) unsalted butter, softened, or as needed

  •  kosher salt, plus more to taste

  •  Freshly ground black pepper, to taste

• Step 6

  Serve immediately, or keep warm over a water bath or in a slow cooker on the lowest setting. Enjoy!