Smoked Mashed Potatoes

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jzampier

Smoke Blower
Original poster
Mar 26, 2012
82
11
Phoenix
Might be a bit "overboard" as my wife would say but what does she know....lol. Take russets, peel and quarter. Then COLD smoke them, and go about the normal way. Will boiling them take the smoke out ya think? I guess you could cold smoke them after you boil them but don't want them to dry out. Is my wife right? Please tell me no, ha
 
I would almost just toss the whole taters on the smoker, cook them in the skins, cut in half spoon out the insides into a bowl, and mash with butter, cream, etc. Could even save the skins and melt some cheese, green onions, and bacon bits on them for snacks!
 
 
I would almost just toss the whole taters on the smoker, cook them in the skins, cut in half spoon out the insides into a bowl, and mash with butter, cream, etc. Could even save the skins and melt some cheese, green onions, and bacon bits on them for snacks!
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I would almost just toss the whole taters on the smoker, cook them in the skins, cut in half spoon out the insides into a bowl, and mash with butter, cream, etc. Could even save the skins and melt some cheese, green onions, and bacon bits on them for snacks!
I have done this several times but always mashed the skins right in with the rest of it. They are awesome! Sometimes I add a couple tablespoons of the jar horseradish to the taters if serving with beef like brisket or prime rib

Grate lemon zest in if you are serving with poultry or fish.
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