Saturday, April 25, 2009

BBQ Chicken with Garlic Mashed Potatoes

One time my husband and I were visiting his parents his Dad made us BBQ chicken and it was so amazing. The sauce he used was Sweet Baby Ray's and it was seriously the best BBQ bottled sauce I'd ever had. I was so excited to learn that our grocery store carried it too. We've never bought another brand since. We've made BBQ chicken lots since then, and it's always a treat. We use the frozen boneless skinless breasts from Costco to save on the money. Boned chicken breasts, what my father-in-law uses, generally are more moist.

My husband always does the BBQ'ing. He seasons the thawed breasts with Poultry Seasoning and grills them up, then adds the sauce at the very end of grilling so it doesn't burn. So, so good!

A great side with BBQ chicken is mashed potatoes. This is our favorite mashed potato recipe. Come to think of it, I don't know that we've tried another recipe, it's just so good and easy. The original recipe comes courtesy of Betty Crocker's Cookbook, my version is as follows.

Garlic Mashed Potatoes

6 medium Yukon Gold potatoes (round red, white potatoes or Idaho work just fine too)
6 cloves garlic, peeled
1/3 to 1/2 cup skim milk
2 tablespoons butter or stick margarine, softened
1/2 teaspoon salt
Dash of pepper

1. Wash and peel potatoes, and place potatoes and garlic in 2-quart saucepan, with enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20-30 minutes or until potatoes are tender; drain. (UPDATE: You can leave in all or some or none of the garlic cloves, depending on how garlicy you like your mashed potatoes. In my opinion, leaving them all in won't make it overly garlic.) Shake pan with potatoes over low heat to dry a bit.

2. Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition.

3. Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy.

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