-
1
Place the potatoes in a heavy pan and cover them with water by at least 1 inch.
-
2
Add the garlic, 2 teaspoons of salt, and the bay leaf Cook the potatoes over medium heat until they are tender, about 25 to 35 minutes depending on their size.
-
3
Drain the potatoes, reserving the garlic.
-
4
When the potatoes are cool enough to handle, rice or mash them and the garlic back into their original pan.
-
5
Put the pan over low heat and stir the potatoes continuously for 1 to 2 minutes to dry them out thoroughly.
-
6
Add the butter, 2 tablespoons at a time, stirring well after each addition.
-
7
Pour in the buttermilk, about 1/4 cup at a time, while continuing to stir.
-
8
Add the horseradish, thyme, and all but 3 tablespoons of the cheese.
-
9
Taste and season with more salt if you wish.
-
10
Spoon the mixture into an greased smokeproof baking dish and sprinkle with the remaining cheese.
-
11
(The potatoes can be made to this point 1 day in advance.
-
12
Return to room temperature before proceeding and add 5 or 10 minutes to the smoking time.)
-
13
Bring your smoker to its appropriate cooking temperature.
-
14
Transfer the potatoes to the smoker and cook them until the cheese has melted and the potatoes are well perfumed with smoke, about 25 to 35 minutes at a temperature of 225 F to 250 F. Serve hot.
