BBQ Grilled Toasted Pumpkin Seed Mashed Potatoes
Mashed potatoes are one of the most popular side dishes worldwide, but with a little BBQ twist, we can make them even more special. Grilling gives them a slightly smoky aroma that perfectly complements the BBQ sauce and the crunchy texture of the toasted pumpkin seeds. This recipe is not only unique in taste but also in appearance: the contrast between the creamy puree and the toasted seeds is truly mouthwatering. It is an ideal choice for any grilled meat or vegetable, but it can also stand alone as a dish.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash and peel the potatoes, then cut them into smaller pieces to help them cook faster.
2
Place the potatoes in a pot of salted water and boil until tender, about 15 minutes. You can check for doneness by piercing a potato with a fork – it should slide in easily.
3
While the potatoes are cooking, toast the pumpkin seeds in a dry skillet over medium heat until lightly browned and fragrant (about 3-4 minutes). Set aside for serving.
4
Drain the potatoes, return them to the pot, and let them steam for a few minutes to allow any excess moisture to evaporate.
5
Add the butter, warm milk, salt, pepper, and smoked paprika. Use a potato masher or an immersion blender to mash until smooth.
6
Preheat your grill to medium heat. Lightly grease a skillet with olive oil and place the mashed potatoes on the grill rack. Cook for 5-7 minutes, turning occasionally, to develop a slight smoky flavor.
7
Once the mashed potatoes are lightly browned and have a smoky aroma, mix in the BBQ sauce to intensify the flavors.
8
When serving, sprinkle with toasted pumpkin seeds and freshly chopped parsley.
