This is an updated version of classic mashed potatoes.  The skin is crisped in the grill and left on when “smashed” with the sweet caramelized garlic and olive oil.  Try it for Thanksgiving and you’ll end up making the recipe all year long!

Grilling Method: Indirect/Medium Heat 

2          heads of garlic, roasted
¼         cup olive oil or more to taste
24       new potatoes, cleaned
Sea salt and freshly ground pepper to taste 

Remove the loose, papery outer skin from the head of garlic. Cut about ½ inch off the top to expose the cloves. Place on a large square of aluminum foil. Drizzle the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove the garlic from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl.

Brush the potatoes with olive oil and sprinkle with salt. Place in the center of the cooking grate over Indirect Medium heat and roast for 25-30 minutes or until done. While still warm, either put the potatoes through a potato ricer or place in a large bowl and mash with a fork. Add the garlic into the potatoes and continue to mash, adding the olive oil. Season with salt and pepper to taste.

Serves 6

ALL RECIPES ©ELIZABETH KARMEL 2019