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Want glorious potatoes, creamy on the inside, golden on the outside, without turning on your oven?  You will when you get a look at these amazing Cedar Plank Potatoes.  Mashed potatoes get amped up with a good helping of roasted garlic (also cooked on the grill if you want), fresh herbs and cream cheese.  They’re grilled golden on a cedar plank and can be fully prepped ahead, making them fantastic for entertaining.  But nobody needs to wait for that, right?

What spurred me to these luscious little domes?  My new Napoleon grill of course.  My husband and I recently upgraded our backyard with a deck and outdoor gas fireplace. As luck would have it, some of the more expensive items came in under budget.  This left a little cash for the frills, like furniture and new grill. We decided upon a Napoleon LEX grill, which has been amazing so far.  I love it because it gets crazy hot, has a smoker accessory and searing burner.  Napoleon Grills also have a great user friendly website with numerous recipes, and that’s where I found this great recipe.  I couldn’t wait to try them, and you won’t want to wait either.

I have to say, I didn’t really know how bad my old grill was until I fired up my new one.  We had the old one for at least 10 years, maybe longer.  A couple of parts had been replaced along the way and I figured it still had some life left.  I’m sure it did, but not a very good one comparatively to the new grill.  I guess we all adapt to what we know and sometimes don’t know any different, as was the case for me.  Today I give thanks to my wonderful husband for persuading me to purchase a new one.

Recipe source for Cedar Plank Potatoes, adapted from Napoleon Grills Plank Smoked Mashed Potatoes

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Cedar Plank Potatoes, scooped and cooked on a cedar plank with chives and parsley.
Cedar Plank Potatoes
Print Recipe
    Servings
    12-14 scoops
    Servings
    12-14 scoops
    Cedar Plank Potatoes, scooped and cooked on a cedar plank with chives and parsley.
    Cedar Plank Potatoes
    Print Recipe
      Servings
      12-14 scoops
      Servings
      12-14 scoops
      Ingredients
      Servings: scoops
      Instructions
      1. Peel potatoes and cut into 2" chunks. Simmer potatoes in lightly salted water until very tender 15-20 minutes. Drain potatoes and return pot to low heat. Mash potatoes over low heat, allowing the potatoes to give off any excess moisture. Once potatoes are smooth, remove from heat and add butter, cream cheese, roasted garlic, salt and pepper. Continue to mash until combined and creamy. Stir in fresh herbs.
      2. Preheat grill to medium high or 450℉. Scoop the potatoes onto the pre-soaked cedar planks using a 1/4 cup scoop, leaving at least an inch between scoops (can fit about 8 per plank). Place planks on the grill and cook for 18-20 minutes until hot and golden, brushing with melted butter about half way through the cooking time.
      3. Remove the planks from the grill and serve potatoes directly from the plank or gently place the potatoes onto a serving dish and garnish with additional fresh herbs and melted butter if desired.
      Recipe Notes

      The potatoes can be cooked, mashed, scooped and chilled up to a day in advance. Remove from the refrigerator and place on pre-soaked planks when ready to grill. Makes about 12-14 1/4 cup scoops.

      To roast the garlic, preheat the oven to 350℉.  Cut the top off the head of garlic and place on a double layer of foil.  Drizzle with olive oil and fold the foil over the bulb crimping all edges to seal the packet.  Place on a baking tray and bake for about 45 minutes until golden and soft. Alternatively, you can make roasted garlic on the grill, here's how Grill Roasted Garlic

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