Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Cedar-planked mashed taters

BeerBQBeerBQ Posts: 113
edited 10:21AM in EggHead Forum
A couple of questions on this recipe...(1) Do you leave the skins on when mashing? (2) Can you use regular cheddar vs. white grated cheese?

Comments

  • FidelFidel Posts: 10,172
    I do not leave the skins on and you can use any cheese you want.

    I have used gruyere, parmesan, and cheddar.
  • BeerBQBeerBQ Posts: 113
    Thank you for the reply Fidel...that is what I needed.
  • BHE1BHE1 Posts: 205
    I don't leave the skins and agree you can use any cheese you like. One additional point---DON'T FORGET THE BACON!!!!

    These are really good. They compliment meat dishes really well.

    Hope you enjoy them.

    Ed
  • KokemanKokeman Posts: 816
    I have done it with and without skin. (depends if i am being lazy or not) I also use bacon.
  • Maybe this well help.
    sc0404ae3e.jpg
    Ross
  • BeerBQBeerBQ Posts: 113
    Those who use bacon...cook and crumble in mixture? And how much?
  • I like Bacon I would use a 1/4lb.

    Ross
Sign In or Register to comment.
Click here for Forum Use Guidelines.