Smoked Mashed Potatoes

Name: Smoked Mashed Potatoes
Ingredients: 1 tablespoon plus 1 teaspoon kosher salt, more to taste; 2 pounds russet potatoes, peeled and quartered; 2 pounds Yukon Gold potatoes, peeled and quartered; 3 tablespoons unsalted butter, cut into pieces; 1/2 cup heavy cream, half-and-half or whole milk; Freshly ground black pepper

6 ingredients

14 steps

Ingredients

1 tablespoon plus 1 teaspoon kosher salt, more to taste
2 pounds russet potatoes, peeled and quartered
2 pounds Yukon Gold potatoes, peeled and quartered
3 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream, half-and-half or whole milk
Freshly ground black pepper

Directions

1

Put 1 gallon of water in six-quart stockpot, add 1 tablespoon salt and bring to a boil over high heat.
2

Add potatoes and cook until fork-tender, about 25 minutes.
3

Drain, reserving 1 cup cooking water.
4

Smoke potatoes to taste in a smoker, according to manufacturer's instructions.
5

If you do not have a smoker, set a 13-by-16-inch aluminum roasting pan with a rack on the stove top so that it spans 2 burners.
6

Scatter 2 tablespoons ground hickory, apple or cherry wood chips (designed for stove-top smokers) evenly in pan.
7

Lay a double thickness of aluminum foil over rack, and crimp any overhanging foil around edges.
8

Arrange potatoes in a single layer on foil.
9

Cover pan tightly with 2 sheets of aluminum foil laid side by side, if necessary.
10

Turn both burners to medium-low, and smoke potatoes for 15 minutes.
11

Transfer potatoes to a large bowl, and mash them with a fork or pass them through a ricer or food mill.
12

Add 1 teaspoon salt, butter, cream and 1/2 cup potato cooking water, whip until thoroughly combined.
13

Add more cooking water, 2 tablespoons at a time, until potatoes reach a smooth, fluffy consistency.
14

Season with salt and ground pepper to taste.