You just finished grilling and there’s still hot charcoal sitting in your bbq basket. Don’t let that heat go to waste. My smoky charcoal mashed potatoes turn those last embers into one of the easiest side dishes you can make, and the smoky flavor is worth the wait.
I’ve made this style of mashed potatoes for years, wrapping potatoes, garlic, and green chilies in foil and letting the dying coals do all the work.
It’s simple, it’s Indian style, and it comes out soft, smoky, and just a little spicy every single time.
About Smoky Charcoal Mashed Potatoes
I usually make this one right after my bbq roasting is done, when there’s still hot charcoal left in the basket. I just tuck some potatoes, green chilies, and garlic into an aluminum pocket and let the coals do the rest.
It’s slow cooking at its simplest, and it gives the mash a deep, smoky flavor you can’t get any other way.
This isn’t your regular boiled and buttered mash. The potatoes, garlic, and green chilies all cook together inside a foil packet, place in coal baskte cover with charcoal surrounding. Let them to cook slowly.
That slow charcoal cooking is what gives this dish its smoky flavor. You can’t get that from a stovetop or an oven.
It’s a side dish that works with almost anything off the grill, and I’ve noticed it’s one that all ages seem to enjoy. Kids like the soft texture, and adults like the smoky, garlicky kick.
Charcoal Mashed Potatoes Ingredient
- Potatoes: I took medium potatoes because medium sized potatoes cook evenly inside the foil packet without taking too long.
- Garlic bulb: Roasting the whole bulb inside the foil makes the garlic soft and mellow. It squeezes out easily once it’s done, no chopping needed.
- Green chilies: These cook right alongside the potatoes and soften up completely. Adjust the number if you want it less spicy.
- Onion: I use fresh chopped onion, added at the very end. This is what gives the mash its crunch.
- Olive oil: Just a small amount to bring everything together. It can be swapped with olive oil if you like.
How to Make Smoky Charcoal Mashed Potatoes
Follow the easy cooking steps with images guide. Keep in mind this one Indian Inspired version.
1. Prep the potatoes: Wash and pat dry the potatoes. Wrap the potatoes, whole garlic bulb, and green chilies tightly in aluminum foil.
2. Heat the charcoal: Heat the charcoal until it’s fully lit and covered with hot embers.
3. Cook the packet: Save the potatoes for last and cook them only after you’ve finished grilling everything else. Place the foil packet right on the hot coals and cover it with as many coals as you can. Let it cook for 35 to 45 minutes, until the potatoes feel soft and fork tender.
4. Unwrap and prep: Remove the foil packet and let it cool slightly. Peel the potatoes, squeeze the roasted garlic cloves from their skins, and remove the stems from the chilies.
5. Mash it up: Mash the potatoes, roasted garlic, and green chilies until smooth.
6. Finish and serve: Add the chopped onion, olive oil, salt, and black pepper. Mix well until everything is evenly combined, then serve hot with your favorite main course.
Tips For Perfect Smoky Mashed Potatoes
- Season it your way: This is a simple Indian style mash, so feel free to adjust the salt and pepper to your taste. The smoky base flavor works well with different seasoning styles.
- Add the onion last: Always add your freshly chopped onion at the very end, right before serving.
- Cover the packet with coals: Bury the foil packet under as many hot coals as you can fit. More contact with heat means more even cooking and a stronger smoky flavor all the way through.
- Check for fork tenderness: Test the potatoes with a fork before you unwrap the packet. Charcoal heat isn’t as steady as an oven, so the exact time can shift a little each time you make this.
- Squeeze the garlic straight from the skin: Once the garlic bulb is soft, squeeze the roasted cloves right out into the mash. This keeps the garlic mellow and sweet instead of sharp and raw.
What to Serve With Smoky Charcoal Mashed Potatoes
This mash is a natural side for anything hot off the grill. I like to serve it with:
Frequently Asked Questions
No, you don’t. You can light fresh charcoal just for this recipe, as long as it’s fully lit and covered in hot embers before you place the packet on top.
The foil protects the potatoes, garlic, and chilies from burning while still letting the smoky heat cook them through. It also traps steam, which helps everything cook evenly.
You can cook the foil packet ahead and mash it closer to serving time. The mash itself is best made fresh, right before you plan to eat.
It has a mild kick from the green chilies, not a strong heat. You can use fewer chilies if you prefer it milder.
Storage and Reheating
Store any leftover mash in an airtight container in the fridge for up to 3 days. Keep it away from strong smelling foods since mashed potatoes can pick up other flavors easily.
To reheat, warm it in a pan over low heat with a splash of water or milk, stirring often so it doesn’t dry out.
Smoky Charcoal Mashed Potatoes
Ingredients
- 5 medium potatoes
- 1 whole garlic bulb
- 3 green chilies
- 1 small onion (finely chopped)
- 1 teaspoon olive oil
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Prep and wrap: Wash and pat dry the potatoes. Wrap the potatoes, whole garlic bulb, and green chilies tightly in aluminum foil.
- Heat the coals: Heat the charcoal until it’s fully lit and covered with hot embers.
- Cook on coals: Place the foil packet on the hot coals, covering it with as many coals as possible. Cook for 35 to 45 minutes, until fork tender.
- Cool and peel: Let the packet cool slightly, then peel the potatoes, squeeze out the roasted garlic, and remove the chili stems.
- Mash: Mash the potatoes, garlic, and chilies until smooth.
- Mix and serve: Add the onion, olive oil, salt, and pepper. Mix well and serve hot.
Notes
- Adjust seasoning to your own taste, this is a simple base recipe.
- Add the onion only at the end so it stays crunchy.
- Cover the foil packet with as many hot coals as you can for even cooking.
- Test with a fork before unwrapping, since charcoal heat can vary.
- Squeeze the roasted garlic straight from the skin for a mellow flavor.
