CHARCOAL ROASTED MASHED POTATOES
CHARCOAL ROASTED MASHED POTATOES
6 Large Russet baking potatoes
3 heads of roasted garlic (see recipe)
½ cup whip cream (125ml)
½ cup unsalted butter (125ml)
Salt and pepper to taste
Aluminum foil
Charcoal
Prepare charcoal grill according to manufactures instructions.
Coals are ready when ash is covering the red-hot nuggets.
Place potatoes directly over medium hot fire. Continue to cook for about 1 hour or until the skins are crispy and interior is fluffy and soft.
Remove from grill.
When cool enough to handle unwrap the foil and using a spoon remove pulp from potato. (Careful these potatoes will be very hot)
Add to a large bowl and mash slightly.
Squeeze in the roasted garlic and mix well.
Add butter and whip cream. Continue to mash until well incorporated.
Season potatoes liberally with salt and pepper to taste.
Yield: 6 servings
Roasted Garlic
3 bulbs whole garlic
3 sprigs fresh thyme
1 tablespoon olive oil (15 ml)
Aluminum foil
Slice off the tops of garlic only enough to expose flesh of the cloves.
Using the tines of a fork, pierce the garlic top all over.
Drizzle with olive oil, and place on a sheet of aluminum foil.
Top with fresh thyme sprigs.
Close foil and seal securely. (The garlic should be well enclosed).
Preheat charcoal barbeque according to manufactures instructions.
Once coals are red move the coals over to one side of the barbeque. This is done to prepare your barbeque for indirect heat.
Close lid and allow coals to cool down to a temperature of 220°F/104°C.
Place garlic package on over indirect heat (the side without coals).
Close lid and allow garlic to roast for 30 –35 minutes.
The garlic should be soft and have a slightly golden color. Remove and reserve for mashed potatoes.
6 Large Russet baking potatoes
3 heads of roasted garlic (see recipe)
½ cup whip cream (125ml)
½ cup unsalted butter (125ml)
Salt and pepper to taste
Aluminum foil
Charcoal
Prepare charcoal grill according to manufactures instructions.
Coals are ready when ash is covering the red-hot nuggets.
Place potatoes directly over medium hot fire. Continue to cook for about 1 hour or until the skins are crispy and interior is fluffy and soft.
Remove from grill.
When cool enough to handle unwrap the foil and using a spoon remove pulp from potato. (Careful these potatoes will be very hot)
Add to a large bowl and mash slightly.
Squeeze in the roasted garlic and mix well.
Add butter and whip cream. Continue to mash until well incorporated.
Season potatoes liberally with salt and pepper to taste.
Yield: 6 servings
Roasted Garlic
3 bulbs whole garlic
3 sprigs fresh thyme
1 tablespoon olive oil (15 ml)
Aluminum foil
Slice off the tops of garlic only enough to expose flesh of the cloves.
Using the tines of a fork, pierce the garlic top all over.
Drizzle with olive oil, and place on a sheet of aluminum foil.
Top with fresh thyme sprigs.
Close foil and seal securely. (The garlic should be well enclosed).
Preheat charcoal barbeque according to manufactures instructions.
Once coals are red move the coals over to one side of the barbeque. This is done to prepare your barbeque for indirect heat.
Close lid and allow coals to cool down to a temperature of 220°F/104°C.
Place garlic package on over indirect heat (the side without coals).
Close lid and allow garlic to roast for 30 –35 minutes.
The garlic should be soft and have a slightly golden color. Remove and reserve for mashed potatoes.
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