Look. The point of this whole website is to post recipes that I like, so obviously I like everything on this website. But these potatoes are different. They changed me. They will change you. They may be the best recipe I’ve ever come up with. Do I sound confident? I do. Lets get started.
There are a several things (in addition to butter) that make these potatoes yummy. A couple of them are unique, and as far as I know, straight out of my brain. I don’t have the heart to google it, and find out that there are 2,847,85 smoked mashed potato recipes out there already. Here are my provisionally unique and original insights:
- Start the cooking process by smoking the potatoes.
- Finish by baking them, rather than boiling.
Smoked Smashed Potatoes
From my brain, and am I ever proud.
- 10 to 12 medium, thin skinned potatoes (e.g. yukon gold)
- 2 Tbsp olive oil
- 6 Tbsp good unsalted butter, melted
- 4 Tbsp sour cream, or more if you like
- 1/2 cup half and half
- coarse salt
Toss potatoes with olive oil, and a generous sprinkling of coarse salt, like kosher, or sea salt. Smoke at low to medium heat, away from the fire, ideally using cherry, apple, or another mild wood. This step is pretty forgiving, which is good, because you will probably be smoking something else at the same time. Smoke for anywhere from 15-25 minutes, depending on how much smoke flavor you want, and how heavy your smoke is. Take them off the fire, and toss them again in the dregs of the olive oil-bowl. You can let them sit for a long while at this stage, if your meal timing demands it. Next, they go on a rack, and into a 400º oven. Bake until very tender when poked with a fork.
Add the potatoes, all remaining ingredients, and salt and fresh ground pepper to taste to a mixer, a bowl and a potato masher work fine too. Mix on low speed, until just smashed to the chunkiest texture that you find acceptable. Less mixing is better than more. Serve immediately.