Recipe By : Dallas Morning News Food
Serving Size : 8 Preparation Time :0:00
Categories : Barbecue - Smoked Vegetables
Amount Measure Ingredient -- Preparation Method
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8 smoked Idaho potatoes -- peeled
6 cups chicken broth
4 tablespoons butter
1 1/2 teaspoons salt
1/2 cup cream or half-and-half -- heated
black pepper -- to taste
white pepper -- to taste
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 225 degrees 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.
