Smoked Mashed Potatoes

Discussion in 'Fruit, Nuts & Vegetables' started by jzampier, Nov 18, 2012.

  1. jzampier

    jzampier Smoke Blower

    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
     
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      That's something I never tried. Do some of both and let us know how it comes out! Don't forget the q-view!

      Mike
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Last edited: Nov 19, 2012
  4. superdave

    superdave Smoking Fanatic

    Is there a reason why a person couldn't make mashed potatoes and then brown the top in the smoker?
     
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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!
     
  6. jp61

    jp61 Master of the Pit SMF Premier Member

    [​IMG]
     
  7. ekameleon

    ekameleon Newbie

    You could also simply cold smoke some butter, milk or cream and use it to do the mashes.
     
  8. ibbones

    ibbones Meat Mopper

    I've done that a few times.  Turned out pretty good.
     
  9. 3montes

    3montes Master of the Pit OTBS Member

    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. [​IMG]
     

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