Smoked Mash Potato

Ingredients: Feeds 6 People

• 3 - large potatoes (950g)

• 75gm - unsalted butter

• 150ml - double cream salt and pepper

Method:

With the tip of a sharp knife score the potatoes around their middles and bake on a bed of salt at 200ºC for approximately 1 ¼ hours. While still warm, pull apart the potatoes and take out the pulp with a spoon. Pass through a sieve and reserve. This should give you 600g of pulp. 

Only 400g of this pulp will be needed, the remaining 200g can have further uses such as in fish cakes or ham hock croquettes.

Weigh out 100g of the 400g of pulp and smoke for 5 minutes. (We use a stove top smoker and oak chips). Add this smoked mash to the remaining 300g, mix well season and reserve. This can now be kept refrigerated for up to 24 hours.

Serving:

In a suitable pan bring to the boil the double cream and butter, gradually whisk in the potato to ensure a smooth mash. Be careful not to let it catch on the bottom of the pan. Season and serve!

Chefs note: The table top smoker is a great addition to your kitchen if you don’t already have one, and a new dynamic for your barbecuing!