Smoked Mashed Potatoes Recipes

LOADED SMOKED MASHED POTATOES

Steps:

• Peel and cut potatoes into cubes. Add to a large saucepan, and cover with water. Boil potatoes until fork-tender, about 15-20 minutes
• Drain water from potatoes, place the pot back on the stove over low heat and cook for 2-3 minutes continually stirring to cook the remaining excess water out.
• Using a potato mashed, mash the potatoes and add butter, cream cheese, and heavy cream. Mash until your desired consistency is reached.
• Add salt and pepper to taste, and fold in sour cream, cheddar cheese, and ranch powder.
• Spray a grill-safe dish with cooking spray, and spoon the potatoes into the pan and spread evenly. A 8-9" cast iron pan works great for this. If you double the recipe you'll want to use a 10x13.
• Preheat pellet grill to 350° according to factory directions. Place the potatoes onto the grill, and bake for 45 minutes. Cover with foil if the top starts to brown.
• Remove from the grill and top with the additional cheese and bacon. Sprinkle the green onions on immediately before serving.

"THE BEST MASHED POTATOES"

Steps:

• Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes.
• Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot.
• Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to "dry" them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately.

MASHED POTATOES WITH SMOKED PAPRIKA AND CHIVES

Steps:

• For the smoked paprika butter: Combine the butter, paprika, salt and pepper in a bowl. Roll into a log, wrap in waxed paper or parchment and refrigerate until very cold.
• For the mashed potatoes: Put the potatoes in a large pot, cover by 2 inches with cold water and add 2 tablespoons kosher salt. Bring to a boil and cook until fork-tender, about 35 minutes. Drain the potatoes, run through a food mill set over a large bowl and rice until very fine.
• Combine the milk and heavy cream in a small saucepan and bring to a simmer over low heat.
• Put the potatoes back in the pot, place the pot back over low heat and, using a wooden spatula, stir the potatoes to dry them out. Begin adding the cold paprika butter little by little, vigorously stirring with a wooden spoon until the butter is incorporated. (Adding the cold butter slowly will create an emulsion.) Slowly stir in the warm milk mixture bit by bit, and then switch to a whisk and whisk until light and fluffy. Fold in the chives and season with salt and pepper.

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 MASHED POTATOES

Steps:

• Put 1 gallon of water in six-quart stockpot, add 1 tablespoon salt and bring to a boil over high heat. Add potatoes and cook until fork-tender, about 25 minutes. Drain, reserving 1 cup cooking water.
• Smoke potatoes to taste in a smoker, according to manufacturer's instructions. 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. Scatter 2 tablespoons ground hickory, apple or cherry wood chips (designed for stove-top smokers) evenly in pan. Lay a double thickness of aluminum foil over rack, and crimp any overhanging foil around edges. Arrange potatoes in a single layer on foil. Cover pan tightly with 2 sheets of aluminum foil laid side by side, if necessary. Turn both burners to medium-low, and smoke potatoes for 15 minutes.
• Transfer potatoes to a large bowl, and mash them with a fork or pass them through a ricer or food mill. Add 1 teaspoon salt, butter, cream and 1/2 cup potato cooking water, whip until thoroughly combined. Add more cooking water, 2 tablespoons at a time, until potatoes reach a smooth, fluffy consistency. Season with salt and ground pepper to taste.

SMOKED GOUDA MASHED POTATOES - EMERIL LAGASSE

Steps:

• Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water.
• Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes.
• Drain.
• Return the potatoes to the saucepan and add the butter, cream, and cheese.
• Mash the potatoes, stirring to incorporate the seasonings.
• Season with salt and freshly ground white pepper. Serve warm.

THE BEST MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

SMOKED SALMON AND MASHED POTATOES SALAD #5FIX

Steps:

• 1. In a bowl, combine smoked salmon, grated garlic and olive oil. Mix well.
• 2. Slice olive thinly.
• 3. On each serving plate, put 1/4 cup mashed potatoes, half of chopped olives and 1/4 cup mashed potatoes Press the top gently with spoon or fork and then put 1/4 cup chopped smoked salmon. Sprinkle black pepper on top. Make one more serving. (if mousse pasty ring is available, it is easier to set and looks nicer).