Here’s a Thanksgiving recipe that saves oven and stovetop time so you can focus on the rest of the holiday spread.
I like to grill my turkey because it cooks faster and delivers moist meat with crisp skin. While the grill is going, it’s easy to add a row of potatoes to the top rack and cook them alongside the bird.
Baste the potatoes as you baste the turkey; once tender, cut them in half and scoop out the flesh. Because the potatoes are grilled instead of boiled, their texture stays light and fluffy. Pressing them through a potato ricer ensures a smooth, lump-free mash.
The mashed potatoes are finished with butter, half-and-half, and chicken broth for a rich but balanced flavor. A pinch of Zestuous Poultry Powder complements the grilled turkey nicely. Enjoy!
Grilled Mashed Potatoes
Ingredients
- 10 Idaho potatoes
- 1 stick butter
- 1 cup half and half
- 1 cup chicken broth
- 1 tsp. kosher salt
- ½ tsp. Zestuous Poultry Powder
- ¼ tsp. white pepper
Instructions
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Pierce potatoes with a fork. Place them on the top rack of the grill to cook with the turkey. As you baste the turkey, baste the potatoes with the same drippings. Rotate the potatoes after about 45 minutes for even cooking.
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Continue grilling and basting until the potatoes are tender, about 1 ½ hours total.
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Remove the potatoes from the grill and let them cool until they are safe to handle. Cut each potato in half and scoop the soft flesh from the skins with a spoon.
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Discard the skins.
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In a large saucepan, melt the butter over low heat. Use a potato ricer to press the grilled potato flesh into the butter. Stir in the half-and-half, chicken broth, kosher salt, Poultry Powder, and white pepper. Warm over low to medium heat, stirring until the mixture is smooth and well combined.
Nutrition information is automatically calculated and should be considered an approximation.