Cedar Planked Mashed Potatoes
1 untreated cedar plank soaked in water
2lb Yukon Gold potatoes
4 Cloves garlic, minced
1 small onion sliced
1 tsp salt
6 tbsp softened unsalted butter
1/4 C whipping cream
1/4 C ranch dressing
1/2 C grated white cheddar cheese
4 cheese strings, cut into 1/2" pieces
2 tbsp chopped flat-leaf parsley
salt and ground pepper
Place potatoes in a large pot and cover with cold water. Add garlic, onion and salt, bring to a boil over high heat. Reduce heat and simmer for 20-30 minutes, or until fully cooked and tender.
Once cooked, drain potatoes and return pan to heat. Shake pan to remove excess moisture from potatoes, garlic and onion. Remove from heat. While still in the pot, mash together potatoes, garlic and onion. Stir in butter, cream and ranch dressing and continue to stirring until butter has melted. Let cool for 20 minutes before stirring in cheeses, parsley, salt and pepper; mix well. Transfer to bowl, cover and refrigerate for 24 hours.
When ready to grill, mound chilled mashed potatoes on plank. Firmly pat and smooth potato mound. Heat grill to medium-high (~ 400F); place plank on grill and close lid. Plank-bake for 20-25 minutes, or until mash is golden brown and crisp on the outside, and hot all the way through.
Carefully remove plank from grill and transfer to a heat resistant platter. Top with extra butter and serve.
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