Cut Potato (40 ounce) into 2-inch chunks. Simmer potatoes in lightly salted water until very tender, about 15-20 minutes.
Drain potatoes and return pot to low heat. Mash potatoes over low heat, allowing the potatoes to give off any excess moisture.
Once potatoes are smooth, remove from heat and add Unsalted Butter (1/4 cup), Garden Vegetable Cream Cheese (4 ounce), Garlic (1 head), Kosher Salt (3/4 teaspoon), and Ground White Pepper (1/8 teaspoon). Continue to mash until combined and creamy.
Stir in Fresh Dill (1 tablespoon), Fresh Chives (2 tablespoon), and Fresh Parsley (2 tablespoon).
Preheat grill to medium high or 450 degrees F (230 degrees C). Scoop potatoes onto 2 pre-soaked 3/4-inch thick cedar planks using a 1/4 cup scoop, leaving at least an inch between scoops. You can fit 6-8 per plank.
Place planks on grill and cook for 15-18 minutes until hot and golden.
Remove planks from grill and use to serve potatoes or gently place potatoes onto serving dish and garnish with additional fresh herbs if desired. Enjoy!