Preheat grill to 375 degrees Fahrenheit using two-zone cooking or direct/indirect.
Place the potato wedges into a large pot and cover with cold water. Bring the potatoes to a boil and continue boiling until they are just fork tender (about 15 - 18 minutes).
After the potatoes are fork tender, drain from water in a colander. Place the potatoes on a large sheet tray or bowl and coat with olive oil.
Over indirect heat, place the oiled potato wedges and grill each side for 4 - 5 minutes or until slight char marks appear. After all three sides are grilled remove and place in a large pot or bowl.
Add remaining ingredients. Using a masher tool, mash the potatoes and incorporate the ingredients. There will be a few rustic chunks. If you like it more pureed, use a blender to get a smoother texture.
For a fun garnish add a handful of candied nuts, like pecans.