summer bangers and mash

serves 4

grilled mashed potatoes (that's right, GRILLED):

2 lbs. yukon gold potatoes, sliced 

1/4 cup chopped herbs (chives, rosemary, thyme, basil, etc...)

2 garlic cloves, minced 

1/3 cup olive oil

2 tbsp. butter

1/2 cup sour cream

1 tsp. salt

1 tsp. pepper

1 pkg. kielbasa, thawed

soak sliced potatoes in cold water for 15 minutes. drain and toss with herbs, garlic and oil. preheat grill to medium low heat. arrange potatoes on the grill and grill for 10 minutes, turning halfway through (keep and eye on them so they do not burn). remove potatoes and wrap in foil creating a pouch add butter, sour cream, salt and pepper to the pouch and seal. Increase grill temperature to medium high. grill kielbasa for 5-6 minutes or until hot throughout. while kielbasa is cooking place potato pouch indirectly over the heat (upper shelf or away from the coals). let sausage rest for 5 minutes before serving. pour potato mixture into a large bowl and mash with a fork or potato masher until desired consistency is reached, adjust seasonings or add more sour cream/butter if needed. serve asap. 

***grill some mushrooms, corn or serve with fresh vine ripe tomato slices-yum