Smoky Mashed Potatoes Food

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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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.

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.

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.

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 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.

SOUTHWESTERN SMOKEY MASHED POTATOES

Steps:

• Preheat oven to 350°F
• In a large pot, boil potatoes in water until tender but not falling apart, about 20-25 minutes.
• Drain potatoes and mash with the butter and milk. I use my hand mixer.
• Add salt and pepper to taste.
• In a large bowl combine potatoes, Gouda, garlic and chipotle peppers; mix well.
• Put potatoes into a 4 quart casserole and bake, covered, for 45 to 55 minutes stirring once.
• I like to uncover the potatoes the last 15 minutes or so of baking time to brown the top a little.
• Potatoes can be made ahead. Mix as above, do not bake. Cover and refrigerate up to 24 hours. Bake as directed or until potatoes are heated through.

SMOKY GOLDEN MASHED POTATOES

Steps:

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