Last updated November 23, 2018
Do you love creamy mashed potatoes but hate peeling them all? Check out this post for Grilled Mashed Potatoes to see how you can skip that cumbersome step.
I learned this cool trick a few years ago. It was one of those things that happened by accident.
While grilling a turkey, I placed a few potatoes on the grill over indirect heat to bake them like you do in the oven. In about an hour, they were nice and tender.
I let them cool while the turkey continued grilling, and then, I sliced them in half.
Inside, the potatoes were soft and creamy and begging to be mashed. I scooped out the insides and reheated them in a pot with butter, chicken broth, half and half and spices.
If you’re grilling a turkey at the same time, you can baste the potatoes with the turkey drippings.
Grilled Mashed Potatoes
- 10 Idaho potatoes
- 1 stick butter
- 1 cup half and half
- 1 cup chicken broth
- 1 tsp kosher salt
- 1/2 tsp Poultry Powder
- 1/2 tsp white pepper
- Pierce the potatoes with a fork. Place on the top rack of the grill. Rotate after 45 minutes. Grill until tender, about 1 ½ hours.
- Remove from the heat and set aside to cool. When cool to the touch, cut in half. Using a spoon, spoon the soft potato out of the skins. Discard the skins.
- In a large saucepot, melt the butter. Use a potato ricer to mash the potatoes into the butter. Stir in half and half, chicken broth and seasonings and heat over low to medium heat, stirring until smooth.
To make on the Big Green Egg, use the platesetter.
To make on a campfire, wrap the potatoes in foil and place into the hot coals.