Cedar
Planked Leek Mashed Potatoes
with Blue Cheese Butter
Ingredients
3 lbs Russet potatoes, peeled and quartered
2 Leeks, whites and light green, sliced thin
1⁄4 Cup Cream
1⁄2 Cup + 2 Tbsp Butter, melted
2 Cups Jack cheese, shredded
2 Tbsp Salt, to taste
2 tsp Smoked black pepper
Blue Cheese Butter (recipe below)
Method:
1. Boil potatoes until tender, drain and run potatoes through
a ricer.
2. Sauté leeks in 2 tablespoons of butter until carmelized.
Let cool in pan.
3. Add all ingredients to potatoes, and mash. Adjust seasoning.
Refrigerate overnight.
4. Place cedar plank into water , let soak 30 minutes to 1
hour
5. Using a 3” ring mold, fill with mashed potatoes and
create an indentation in the middle of the potatoes. Place
on a cedar plank. Repeat with remaining potatoes
6. Preheat grill on medium heat to approximately 400 degrees.
7. Place a tablespoon of blue cheese butter in the indentation.
8. Grill over medium heat until heated through, approximately
20 minutes.
Blue
Cheese Butter
4 oz Maytag Blue Cheese
3/4 Cup Butter, unsalted
1 tsp fresh thyme
1/4 tsp Cayenne pepper, to taste
1 tsp Salt
1.
In a food processor, combine all ingredients for Blue Cheese
Butter. Process until creamy.
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