As we saw in the Beefer Holiday Beef Roast recipe, that the Beefer doesn’t need to be put away during the holidays. We also see that the Holiday Beef Roast needs some potatoes to go with it.
Ingredients
- 6 cups peeled potatoes, cubed
- 2 tablespoons melted butter
- 1/4 cup soft butter
- 1/4 cup sour cream
- 1/2 cup cream
- 3 ounces shredded cheddar cheese
- 1/2 teaspoon salt
- Chives
STEP 1
Set your Beefer Infrared Grill to the highest heat for 5 minutes before adjusting grill heat to medium:
STEP 2
STEP 3
Toss potatoes in melted butter and
divide between 2 Beefer Grill Trays:
STEP 3
Slide 1 Beefer tray onto the 3rd shelf, and the 2nd tray of potatoes onto the center shelf. Under medium heat, grill potatoes for 30 seconds:
STEP 3
Slide tray out with grill grate handle, and turn it around, cook for 20-30 seconds. Repeat grilling steps, with both trays of potatoes, until lightly browned:
STEP 4
Evenly add sour cream, soft butter and cheese to potatoes and smash with a potato masher:
STEP 5
If you have beef fat from the Beefer Holiday Beef Roast add 2 tablespoons of fat to the potatoes at this step. Transfer both Beefer trays of potatoes to the warm Beefer stone bowl:
TIP 2: Heat Beefer stone bowl, in the center of the Beefer Grill, for a minute before putting potatoes into it. The Beefer stone bowl holds heat well and is attractive as a serving dish.
STEP 5
Place Beefer stone bowl of potatoes on a drip tray and slide onto the middle shelf:
STEP 6 · Yield: 2-4 servings
Transfer Beefer stone bowl from tray to wooden serving tray. Garnish with chopped chives. Serve warm:
