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Cedar-planked mashed taters

BeerBQBeerBQ Posts: 117
edited 6:50PM 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?


  • 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: 117
    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.

  • KokemanKokeman Posts: 819
    I have done it with and without skin. (depends if i am being lazy or not) I also use bacon.
  • Maybe this well help.
  • BeerBQBeerBQ Posts: 117
    Those who use bacon...cook and crumble in mixture? And how much?
  • I like Bacon I would use a 1/4lb.

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