- 4 medium russet potatoes, skin left on and cubed
- ½ cup butter
- ⅓ cup milk
- 2 tablespoons sour cream
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, minced
- ⅓ cup shredded cheddar cheese
- 1 green onion, thinly sliced
- 1 cedar plank
Soak a cedar plank in water for at least one hour.
Fill a medium sized pot with about an inch of water. Insert a portable steaming basket, cover the pot and bring to a boil. Add the potatoes and steam until fork tender, about 12-15 minutes.
Empty the pot and wipe dry. Add the butter and potatoes. Mash while adding in the milk. Add the milk slowly to reach the right consistency. Stir in the sour cream, garlic, and rosemary. Note: The potatoes can be made a day in advance and kept in the refrigerator until time to grill.
Prepare the grill for indirect medium heat, 350º F. Mound the potatoes on the cedar plank and top with cheese and green onion.
Grill over indirect heat for approximately 20 minutes, or longer if the potatoes have been refrigerated.