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Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork and rub evenly with oil.
Arrange medium-hot coals around a drip pan in a charcoal grill. Test for medium heat above the pan. Place potatoes on the grill rack over the pan. Cover and grill for 50 to 60 minutes or until tender. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place potatoes on grill rack over the burner that is turned off. Grill as directed.)
Just before potatoes are done, combine buttermilk (or milk), butter (or margarine), salt and pepper in a small saucepan. Heat over low heat until warm, stirring frequently (do not boil).
When potatoes are done, remove from grill and cool slightly. If desired, peel potatoes. Transfer potatoes to a large mixing bowl; mash with a potato masher or beat with an electric mixer on low speed. Gradually add warm buttermilk mixture, mashing or beating until smooth.
Transfer to a serving bowl. Sprinkle with snipped fresh chives, if desired.