Smoked mashed potatoes from the grill board

Smoked mashed potatoes from the grill board

30 | 6 | Light

BY: ANDREA ALDEN

These smoked mashed potatoes from the grill are now my favorite recipe for making potatoes! With the start of the Christmas holidays, I prepared a Christmas goose with all the trimmings. So mashed potatoes, vegetables and gravy. For this grill board technique, I recommend making the mashed potatoes the day before. A special preparation technique that Ted Reader taught me years ago. Try it yourself and you'll understand what I'm talking about.


INGREDIENTS

  • 8 large potatoes
  • 1 whole bulb of garlic roasted on the grill
  • 1/3 cup butter
  • 2 tsp dried dill (2 tbsp freshly chopped
  • 1 to 3 spring onions, thinly sliced
  • Salt to taste

2 to 3 cedar grill boards


PREPARATION

  1. Depending on your preference, peel the potatoes completely or leave some of the peel on. Personally, I like it when there is a little potato peel in the mashed potatoes. Cut potatoes into pieces of approximately the same size.
  2. Put potatoes in a pot and rinse with cold water until the water runs clear. Fill the pot with water to cover the potatoes, add salt and bring to a boil on high. The potatoes are done when you can easily pierce them with a fork or knife.
  3. Drain the potatoes and add the butter, dill, half of the spring onions and all the garlic. Mash everything together until you reach your desired consistency. Coarse or fine and creamy. Pour into a lidded container and keep cold until you need the puree for further processing.
  4. Soak grill boards for at least an hour before preheating the grill to medium, to around 230°C.
  5. Take the mashed potatoes out of the fridge and spread them on the grill board. To do this, you can use an ice cream scoop and form individual portions on the board. There is space for around 8 individual portions on one board. Logs can also be formed, between 5 cm and 6 cm high, positioned approximately 1 cm from all edges of the grill board.
  6. Place griddle on grill and bake mashed potatoes over direct heat for 15 minutes or 30 minutes, depending on whether you chose individual portions or logs. Grill until the mashed potatoes are warm, have taken on a golden brown color on the outside and are nice and crispy. Sprinkle with the remaining spring onions.
  7. Carefully remove grill boards from grill. Then place on a cutting board or serving board. Leave the mashed potatoes on the grill board and place a serving spoon next to it so that your guests can help themselves to the mashed potatoes.


This grilled smoked mashed potatoes served with vegetables and gravy was simply delicious. Your guests will love it. Two griddles with mashed potatoes, my largest mixing bowl full to the top, eight huge baked potatoes. Everything was eaten down to the last bit. But do you remember my motto about grilling with grill boards? Smoke good, flames bad? I got distracted and prepared other things while the grill boards were on the grill. The grill boards caught fire. With a few tablespoons of water (careful, it steams) I was able to put out the fire and the situation was quickly under control. The mashed potatoes remained intact, but always keep an eye on the boards when grilling with grill boards.


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source: Napoleon
Smoked mashed potatoes from the grill board Smoked mashed potatoes from the grill board Smoked mashed potatoes from the grill board Smoked mashed potatoes from the grill board
Manufacturer information:
Wolf Steel Europe B.V.
De Riemsdijk 22
4004 LC Tiel
Niederlande
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