Smashed PotatoesSteven Raichlen
Mashed potatoes like you’ve never tasted: whole spuds smoke roasted in their skins, then mashed with butter and sea salt.
- Yield: Serves 4
- Equipment: 2 cups wood chips or chunks, preferably oak, soaked in water to cover for 1 hour, then drained; potato masher or pestle
- 4 large baking potatoes (each 12 to 16 ounces), scrubbed
- 2 tablespoons (1/4 stick) salted butter, melted, plus 4 to 6 tablespoons (1/2 to 3/4 stick) butter at room temperature
- Coarse salt (kosher or sea) and freshly ground black pepper
Step 1: Set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium-high.
Step 2: Prick each potato in a few spots with a fork. Brush the potatoes all over with the melted butter and season them generously with salt and pepper.
Step 3: If you are using a charcoal grill, toss the wood chips or chunks on the coals. If you are using a gas grill, add the wood chips or chunks to the smoker box or place them in a smoker pouch under the grate. Place the potatoes in the center of the grill over the drip pan and away from the heat and cover the grill. Grill the potatoes until tender, about 1 hour. Use a slender skewer to test for doneness; it should pierce the potatoes easily.
Step 4: Transfer the grilled potatoes to a cast-iron skillet. Coarsely mash each one—skin and all—with a potato masher or pestle. Add the room temperature butter, season the potatoes with salt and pepper to taste, and mash the potatoes a few more times—enough to mix in the butter and break up any large chunks of potatoes but not so much that the potatoes are pureed. The potatoes should look rather like they were run over by a car. Serve the potatoes at once.
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