Smoked Mashed Potatoes Food

"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 POTATO

Steps:

• Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
• Using a fork, pierce holes on all sides of the potato. The more holes, the smokier the flavor. Rub oil on all sides of the potato and sprinkle with salt.
• Place potato directly on the smoker rack and cook for 3 1/2 hours

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 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 GOUDA MASHED POTATOES

Steps:

• Place potatoes in a saucepan; cover with water.
• Bring to a boil; reduce heat and simmer for 20 minsutes.
• Drain.
• Return potatoes to pan; add milk, salt and pepper.
• Mash with potato masher.
• Stir in the cheese.
• Serve and enjoy.

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.