Charcoal Roasted Mashed Potatoes

Yield: 6 servings

Ingredients

Roasted Garlic

• 3 bulbs whole garlic
• 3 sprigs fresh thyme
• 1 tablespoon olive oil (15 ml)
• Aluminum foil

Roasted Potatoes

• 6 large Russet baking potatoes, wrapped in aluminum foil
• 3 heads of roasted garlic (recipe above)
• ½ cup whip cream (125ml)
• ½ cup unsalted butter (125ml)
• Salt and pepper to taste
• Charcoal

Directions

Garlic

1. Slice off the tops of garlic enough to expose flesh.
2. Using 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.
3. Close foil and seal securely. (The garlic should be well enclosed).
4. Preheat charcoal barbeque according to manufactures instructions.
5. Once coals are red move the coals over to one side of the barbeque.
6. Close lid and allow coals to cool down to a temperature of 220°F/104°C.
7. Place the garlic package on the side of the barbeque without the coals.
8. Close lid and allow garlic to roast for 30 –35 minutes.
9. The garlic should be soft and have a slightly golden color.  Remove and reserve for mashed potatoes.

Potatoes

1. Prepare charcoal grill according to manufactures instructions.  Coals are ready when ash is covering the red-hot nuggets.  Let temperature get to 250°F/125°C or medium high heat
2. Place foil wrapped potatoes directly over heat. Continue to cook for about 1 hour or until the skins are crispy and interior is fluffy and soft.
3. Remove potatoes from grill.
4. When potatoes are cool enough to handle unwrap the foil and using a spoon remove pulp from potato. (Careful these potatoes will be very hot)
5. Add to a large bowl and mash slightly.
6. Squeeze in the roasted garlic and mix well.
7. Add butter and whip cream.  Mash well.
8. Season potatoes liberally with salt and pepper to taste.