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Smoked Mashed Potatoes

post #1 of 9
Thread Starter 
Might be a bit "overboard" as my wife would say but what does she know....lol. Take russets, peel and quarter. Then COLD smoke them, and go about the normal way. Will boiling them take the smoke out ya think? I guess you could cold smoke them after you boil them but don't want them to dry out. Is my wife right? Please tell me no, ha
post #2 of 9

  That's something I never tried. Do some of both and let us know how it comes out! Don't forget the q-view!

 

 

  Mike

post #3 of 9

Here is a Recipe from one of the Greatest Chefs in the country for Smoked Mashed Potatoes...JJ

 

http://www.nytimes.com/2004/04/28/dining/282WREX.html?ex=1398484800&en=6738e0755d87ce23&ei=5007&partner=USERLAND

post #4 of 9

Is there a reason why a person couldn't make mashed potatoes and then brown the top in the smoker?

post #5 of 9

I would almost just toss the whole taters on the smoker, cook them in the skins, cut in half spoon out the insides into a bowl, and mash with butter, cream, etc. Could even save the skins and melt some cheese, green onions, and bacon bits on them for snacks!

post #6 of 9
Quote:                                                                                                                                                                                       :drool:
Originally Posted by JIRodriguez View Post
 

I would almost just toss the whole taters on the smoker, cook them in the skins, cut in half spoon out the insides into a bowl, and mash with butter, cream, etc. Could even save the skins and melt some cheese, green onions, and bacon bits on them for snacks!

 

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post #7 of 9

You could also simply cold smoke some butter, milk or cream and use it to do the mashes.

post #8 of 9
Quote:
Originally Posted by SuperDave View Post
 

Is there a reason why a person couldn't make mashed potatoes and then brown the top in the smoker?

I've done that a few times.  Turned out pretty good.

post #9 of 9
Quote:
Originally Posted by JIRodriguez View Post
 

I would almost just toss the whole taters on the smoker, cook them in the skins, cut in half spoon out the insides into a bowl, and mash with butter, cream, etc. Could even save the skins and melt some cheese, green onions, and bacon bits on them for snacks!


I have done this several times but always mashed the skins right in with the rest of it. They are awesome! Sometimes I add a couple tablespoons of the jar horseradish to the taters if serving with beef like brisket or prime rib

Grate lemon zest in if you are serving with poultry or fish. Thumbs Up

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