Smoked Butter Mash Recipes

RADISHES WITH SMOKED BUTTER

Steps:

• Cover the bottom of a big Dutch oven with wood chips. Ball up three big pieces of aluminum foil each to about the size of a golf ball, then place them on top of the chips; they'll be used to prop up the bowl of butter. Cover the Dutch oven and heat over medium-high heat for 10 minutes.
• Place the butter in a heatproof bowl and place the bowl on top of the aluminum balls. Reduce the heat to medium-low and cover the pot, allowing a small opening to vent. Cook for 30 minutes. Taste; if you'd like it to be smokier, cook for longer, up to 30 minutes more. Let the butter cool at room temperature back to 65 to 70 degrees F.
• To speed up the cooling, stick the butter in the freezer, stirring occasionally, until spreadable and opaque, about 20 minutes.
• Sprinkle the butter with flaky salt, then serve with radishes for dipping or spreading.

SMOKED BUTTER MASH

Steps:

• Put the potatoes in a saucepan, cover with cold salted water and bring to the boil. Cover and simmer for 10 mins until tender. Meanwhile, heat the cream, milk and butter in a saucepan on a medium heat for 5-8 mins until the liquid has reduced by half, then stir through the smoked butter.
• Drain the potatoes, tip back into the pan and return to the heat to remove any further moisture. Sieve or mash the potato until really smooth, or put through a potato ricer if you have one. Add the warm smoked butter-cream to the mash until you have a good consistency - you may not need to add all of the cream. Season and add the mustard to taste.
• Spoon the mash onto serving plates, scatter over the crispy sausage crumble and add a few pinches of smoked salt.

SMOKED MASH

Steps:

• Boil the potatoes in a large pan of water for 20-25 mins until mashable. Drain well.
• In the same saucepan (no need to clean it), bring the milk, butter and a couple of pinches of smoked sea salt to the boil. Take off the heat and either rice or mash the potatoes into the hot milk, beating until completely combined. Serve alongside short ribs and carrots, with extra smoked salt on the side to season, if you like.

SMOKED BACON AND IRISH CHEESE MASH

Steps:

• Place potatoes in a pot of cold water. Cover and set over high heat; boil until easily pierced with a fork, about 20 minutes. Drain well and cover with a clean dish towel for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium heat. Cook and stir bacon until very crispy, 5 to 8 minutes. Drain on paper towels.
• Transfer bacon to a blender; blend into tiny pieces.
• Break Camembert cheese into small lumps; mix with Cheddar cheese and spring onion in a bowl.
• Mash potatoes until smooth. Stir bacon, Camembert cheese mixture, half of the cream, and butter into the mashed potatoes. Season with salt and pepper.
• Spread mashed potato mixture in a baking dish. Pour remaining cream on top. Pierce in several places with a fork.
• Bake in the preheated oven until the top starts to brown, about 15 minutes.