Grilled Chillies with Garlic Mashed Potatoes

In the kettle grill, light the vine or juniper wood (original: mesquite wood). When it burns completely hot, close the lid to smother the flames, leaving the ventilation valve open.

Grill the chilies and garlic. Cool the garlic and squeeze it out of the skins. Wrap the chilies in kitchen roll, shape into a plastic bag , seal and rest in their own steam for 15 min. Remove the stalks. Carefully remove skin, then slice lengthwise and seed. Crush the garlic. Bring potatoes to a boil in a casserole covered with water, reduce temperature and cook until tender, 15 to 20 min. Drain. Turn temperature to low-medium and put potatoes back on. Add the butter and stir until melted. Add the sour cream and mashed garlic and mash the potatoes with a masher. Season to taste with salt and freshly ground pepper. Keep warm until serving.

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