2 1/2 pounds russet potatoes, unpeeled
1/4 cup olive oil
salt and pepper to taste
2 cups whole milk, warmed
2 tablespoons chopped fresh chives
salt and pepper to taste
Preheat grill to medium. In a large pot, bring a gallon of water to a boil. Add potatoes and boil 5 minutes. Remove with slotted spoon; cool until easy to handle. Slice potatoes lengthwise into 1/2 inch thick planks. In a large bowl, toss with olive oil, salt and pepper Save the oily bowl to smash them in later. Grill potatoes on both sides until golden brown, 10 to 15 minutes. When done, they will appear dry and break in half easily when split with tongs. Transfer potatoes to bowl and smash roughly with a spoon. Gradually stir in warm milk. Add chives and season. Drizzle olive oil over the top of each serving. Makes 5 cups.
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