grilled mashed potatoes

A great side dish when you've already got a lit grill. Roasting the already cooked potatoes on the grill while other food cooks is a simple way to amp up the flavor of the classic side. The use of a metal strainer on the grill allows all the smoky goodness to surround the potatoes, without the mess of placing potatoes directly on the grill. Just be sure the strainer is only metal, as melting plastic is less than tasty.

Serves 4

Red potatoes (2-4 per person, depending on size)
1/2 cup milk
2 tbsp unsalted butter
2 dashes cumin

Prepare a charcoal grill over medium heat. Place potatoes in a large pot and fill with water until just covered. Bring water and potatoes to a boil, then turn heat down to medium so water doesn't overflow. Cook for 10-15 minutes or until potatoes slip easily off a fork when poked. Drain potatoes and allow to cool.

When potatoes are cool enough to handle, slice in half, drizzle with olive oil, salt, cumin, and pepper, and place in a metal strainer. Place strainer directly onto grill and cook potatoes for 15-20 minutes. Be careful when removing strainer from grill as it will be VERY hot!

Pour potatoes into a large serving bowl, add milk and butter and mash together with a potato masher until slightly chunky. Do not overmash potatoes or they'll become gummy.