Smoky Mashed Potatoes Recipes

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.

SMOKY MASHED POTATOES

Steps:

• Preheat oven to 375 f.
• Place each head of Garlic on a square of foil, drizzle with a tsp of Olive Oil, twist up like a pair of Hershey's Kisses.
• Roast Garlic for 25 min.
• open foil, cool to handling temperature.
• Add Potatoes, Oregano, Salt, and Pepper to boiling Water, reduce heat to a slow boil.
• Cover and cook 30 min.
• Drain well and place in a large bowl.
• Add Half and Half, Mash 'til smooth.
• You know how moist or dry you like your spuds.
• Adjust Salt and Pepper to taste.
• Add Chipotle Sauce to taste.Mix well.
• Break Garlic into cloves and sqeeze into bowl, try to keep the cloves as whole as possible.
• Carefully fold the Garlic into the Potatoes.
• Everyone asks for a copy of this one.

SMOKY BACON MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the bacon, chopped chipotles, 2 teaspoons salt and pepper to taste.

SMOKEY SPICY MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chopped chipotles, 2 teaspoons salt and freshly ground pepper to taste.
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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.

SMOKY GOLDEN MASHED POTATOES

Steps:

• Follow package direction and prepare mashed potatoes.
• Stir in bacon and cheese and serve.

SPICED SMOKY MASHED POTATOES

Steps:

• Peel garlic. Smash 4 of the cloves and mince the 2 remaining cloves.
• Place potatoes and smashed garlic in large saucepan, adding enough water to cover by an inch. Add 1 tsp salt and bring to a boil.
• Boil gently over medium heat for 20 to 25 minutes or until potatoes are tender when pierced with a fork. Drain well.
• Meanwhile, melt butter in a small skillet over medium heat. Add minced garlic and chipotle powder. Cook 30 to 60 seconds until fragrant.
• Bring milk to a simmer over medium heat in small saucepan. Keep warm.
• Return potatoes to large saucepan and cook over medium low heat 1 to 2 minutes or until excess moisture evaporates, shaking pan as the potatoes heat. Potatoes will look dull and not moist.
• Mash potatoes with a masher until coarsely mashed.
• Add butter mixture and slowly stir in milk.
• Add sour cream, remaining 1/2 tsp salt and pepper.
• Stir vigorously to fluff.

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.