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Smoked Mashed Potatoes
Wylie Dufresne of WD-50
8 people
3 Idaho potatoes, peeled, cut 1-inch thick
3 Yukon Gold potatoes, peeled, cut 1-inch thick
1 cup wood chips
1 ¼ cups heavy cream, hot
½ stick butter, cut into pieces
Salt and freshly ground white pepper
Simmer potatoes in a saucepan of salted water until tender and drain. Put the wood chips in the bottom of a stove-top smoker or a saucepan lined with foil, set a rack above the chips, and place the potatoes on the rack. Cover and smoke over medium-low heat for 30 to 40 minutes. The potatoes should take on very little color. Pass them through a ricer, and fold in the cream and butter. Season with salt and pepper.
Suggested Menu: eggnog ice cream with caviar and pumpernickel croutons; rack of lamb with candy-cane crust; smoked mashed potatoes; lentils in cider with nori, mincemeat gravy; goat-cheese panna cotta with bacon syrup and cashews
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