Summer Mashed Potatoes
The Side of the Summer
These Summer Mashed Potatoes are a perfect end of summer side dish. Butter, dill, cheese, and a blend of herbs and spices create the savory potato delight your guests will obsess over.
There are lots of opportunities to customize this dish to your taste, whether it’s adding some sweetness, a spicy kick, or even more crispy goodness.
These potatoes will be the perfect accompaniment for any protein you serve. There is a full, printable and Pinterest-able recipe card at the end of this post, but first I have a few tips you’ll want to check out.
Speaking of Pinterest, I highly suggest you follow me there.
Little Potatoes
I love using the Little Potato Company Potatoes for this recipe. They are easy to wash and throw on the grill with the rest of the ingredients.
You can also use any small sized potatoes that you like. I recommend using small potatoes for the quicker cook time.
While you could try to make a version of this recipe with larger potatoes, you’ll miss out on the convenience of being able to cook the perfect side right along whatever main you’re preparing on the grill.
Summer Mashed Potatoes
These Summer Mashed Potatoes are a perfect end of Summer side dish. Butter, Dill, Cheese and a blend of herbs and spices you can customize. These potatoes will be perfect for any protein you serve.
Ingredients
- 1.5 lb Bag of The Little Potato Company potatoes, or 1.5 lbs of baby potatoes
- 2 T of Butter and about 2 T of Olive Oil
- 5 to 6 Sheets of Heavy Duty Tin Foil
- The seasoning I used is as follows: salt, pepper, garlic powder, onion powder, dried dill, dried parsley, dried minced onion. I don’t like to give measurements for spices, you can determine how much you like of each.
- 2 T of Mayo
- 2 T of Butter
- 3/4 C of Sharp Cheddar Cheese
- 2 T of Fresh Dill Minced, or you can use dried.
- Dried Parsley or Fresh Parsley for garnish
Instructions
The first thing you want to do is heat your grill to 450 degrees. Make sure when you place your foil pack on it that it is not over direct flame. This is also why you need to use so many sheets of foil.
- Layer your foil and make a “bowl” rinse your potatoes and add them to the foil.
- Add the seasoning, butter and olive oil, then seal up your foil well and stab a hole in the top with a fork.
- Place your packet on the grill, not over a flame.
- Cook for about 30 minutes, and give the foil pack a shake here and there to make sure no potatoes are sticking to the bottom and burning. Some of mine still burn and thats ok.
- After 30 minutes, carefully open the packet, there will be hot steam, check to make sure the potatoes are soft. If they are remove from grill, if not seal and cook longer.
- Dump the cooked potatoes into a bowl, add the mayo and butter and give them a few mashes with a hand masher or a large fork. You want it to be slightly lumpy.
- Add your cheese and dill and fold in.
- You can top with dill and parsley.
- You can also add other stir ins like bacon or chives.
Serve with your favorite grilled proteins, eat on their own or chill overnight and eat as potato salad!
The Perfect Side For Any Protein
I love making this simple grilled chicken to serve alongside the potatoes.
You will need:
- 1 can of lemon lime soda
- 1 bottle of Italian Salad Dressing
- 4 to 8 chicken breasts, depending how many you want to make.
You may want to reserve a 1/4 C of the Italian Dressing to baste the chicken while grilling. Do not use the marinade.
- Add your chicken to a ziploc bag, pour in the can of soda and the dressing.
- Seal and marinate for 4 to 8 hours, depending on the thickness of your breasts.
- If you want to meal prep, marinate for desired time and then you can wrap them up for the fridge outside the marinade for up to two days and grill at a later time.
- When ready to cook, remove chicken from the fridge and let sit on counter for 30 minutes before grilling.
- If you have problems with chicken sticking to your grill it is because you put ice cold food on a hot grill. Letting it get to room(ish) temp will prevent sticking.
- Heat your grill to 400 degrees. Add your chicken to the grill. Leave to cook for 5 to 7 minutes before turning and then repeat the cook time.
- My chicken breasts were thin so this was enough time to cook them. If you are using a thicker piece of chicken, lower the temp and let the chicken cook until the internal temp is at least 160 degrees. Take off at 160 degrees and let sit for 10 minutes and they will continue to cook yet remain juicy.
- The last step is to turn off the heat, baste the chicken on all sides with the Italian dressing, and let sit on the grill for 3 to 5 minutes more.
- Remove from grill and enjoy!
Fall Mashed Potatoes
If you are a mashed potato lover like me, you should also try the creamiest mashed potatoes ever.