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Smoked Mashed Potatoes
Ingredients:
8 smoked Idaho potatoes -- peeled
6 cups chicken broth
4 tablespoon butter
1-1/2 teaspoons salt
1/2 cup cream or half-and-half -- heated
black pepper -- to taste
white pepper -- to taste
Instructions:
To Smoke Potatoes: The day before smoking (two days before serving)
wash and air dry the potatoes. If you wash them immediately before
smoking, the skin pours will be closed and the smoke will not penetrate.
Next day, smoke the potatoes for 2 1/2 to 3 hours at 225F using hickory
if possible. Mesquite should be avoided. After smoking, while potatoes
are still hot, wrap them tightly in plastic wrap and refrigerate overnight.
The potatoes also may be frozen, peel on, for later use. On serving
day, peel the outer layer of skin from each potato. Peel only the
outer skin, not down to the white because a thin layer of brown smoke
discoloration should be left on the potato. The smoked potatoes may
be used for soups, chowders and stews. Mashed Potatoes: Halve the
peeled potatoes lengthwise and cut into 1/2 inch slices. Place potatoes
and 4 cups chicken stock in a large covered saucepan over medium-high
heat. As soon as broth comes to a boil, lower heat and simmer gently
until potatoes are tender, about 10 to 15 minutes. Add additional
broth if necessary. Drain potatoes and transfer to a large bowl. Mash
the potatoes with butter, leaving some lumps for texture. Stir in
cream and season with salt and peppers to taste. |
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