Smoked Mashed Potatoes

1. 1

   Put 1 gallon of water in six-quart stockpot, add 1 tablespoon salt and bring to a boil over high heat.

2. 2

   Add potatoes and cook until fork-tender, about 25 minutes.

3. 3

   Drain, reserving 1 cup cooking water.

4. 4

   Smoke potatoes to taste in a smoker, according to manufacturer's instructions.

5. 5

   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.

6. 6

   Scatter 2 tablespoons ground hickory, apple or cherry wood chips (designed for stove-top smokers) evenly in pan.

7. 7

   Lay a double thickness of aluminum foil over rack, and crimp any overhanging foil around edges.

8. 8

   Arrange potatoes in a single layer on foil.

9. 9

   Cover pan tightly with 2 sheets of aluminum foil laid side by side, if necessary.

10. 10

    Turn both burners to medium-low, and smoke potatoes for 15 minutes.

11. 11

    Transfer potatoes to a large bowl, and mash them with a fork or pass them through a ricer or food mill.

12. 12

    Add 1 teaspoon salt, butter, cream and 1/2 cup potato cooking water, whip until thoroughly combined.

13. 13

    Add more cooking water, 2 tablespoons at a time, until potatoes reach a smooth, fluffy consistency.

14. 14

    Season with salt and ground pepper to taste.

No additional tips available.