Buttery mashed potatoes are a must-have for your roast chicken feast.
Ingredients
- 6 large floury potatoes (like Maris Piper)
- 2-3 sprigs of rosemary
- 250g butter
- Splash of milk
Method
- Carefully score a hemisphere around the potatoes. This makes it easier to take the skins
- off later.
- Wrap the potatoes tightly with good quality tinfoil ensuring the dull side of the foil is
- facing out for maximum heat absorption.
- Leave on the direct side of your bbq (over the coals) and cook until fork tender (around one hour).
- When the potatoes have cooked and have cooled slightly remove from the foil and peel.
- Char some rosemary over the coals for about 30 seconds, and remove the leaves from
- the stem.
- In a small saucepan, melt the butter and mix in the charred rosemary leaves.
- In a bowl, mash the potatoes and mix with the rosemary butter. Use some warm milk.
- for an extra creamy mash.
