Mashed Potatoes are a very filling and common choice as a side dish, yet very safe and predictable. It is difficult to mess them up... Potatoes, cooked in water, drained, and then mashed with butter, salt, and cream. But honestly, how boring does that sound? This thread is dedicated toward giving Mashed Potatoes a bit more respect.
I find that the Onion is the perfect partner in crime for the Potato. It helps to give it some personality and edge. Here is a recipe that utilizes onions and mashed potatoes in perfect harmony.
Smoked Onion Mashed Potatoes
1. Add the peeled potatoes to a kettle with enough cold water to cover. Bring to a boil, lower to a simmer, and keep at a slight simmer for 1 hour, give or take.
2. If you have a smoker great, if not, assemble a make-shift smoker by lining a deep stainless steel pan with a double layer of foil, which will help to protect the pan. Make 4 foil balls and place them in each corner of the pan. In the center, place a small handful of dry wood chips. Add a metal grate atop the foil so you have about 2-inches clearance from the bottom of the pan.
3. Place the sliced Vidalia onions on the grate, in a donut shape, leaving open access to ignite the wood chips. Using a fireplace lighter, light the chips and allow them to burn for about a minute. Blow out the flame and immediately cover the pan with another inverted pan or foil so that the smoke cannot escape. Let the smoke infuse flavor into the onion for about 10 minutes.
4. Remove the onion and get a large saute pan hot. When the pan is hot, add a bit of oil, and 20 seconds later, add the onion along with a bit of salt and pepper. The pan should make sizzling sounds. "Sweat" the onions by continually stirring them over medium to medium-high heat until softened and translucent, but without any golden brown color. This will take roughly 5-6 minutes.
5. Next, ramp up the heat to high and add enough heavy cream to cover the onions by 1/2 way. Continually stir until the cream is completely evaporated and the onions are very soft, but with no color.
6. When the pan is dry, turn off the heat and add the onions to the blender. Puree until completely smooth and collect the smoked onion puree.
7. When the potatoes are finished, drain fully, and then place them back in the pot. Mash with enough butter, salt, pepper, and smoked onion puree until the desired flavor and texture is reached.
The smokiness should be present, but not overbearing. This pairs perfectly with grilled Ribeye Steak, garlic Green Beans, and a smoky Porter.
Post your recipes for elevated mashed potatoes.
I find that the Onion is the perfect partner in crime for the Potato. It helps to give it some personality and edge. Here is a recipe that utilizes onions and mashed potatoes in perfect harmony.
Smoked Onion Mashed Potatoes
- Handful of Applewood, Cherrywood, or any other delicate smoking wood chips
- Vidalia Onions, peeled and sliced thin
- Vegetable Oil
- Kosher Salt
- Fresh Cracked Black Pepper
- Unsalted Butter
- Yukon Gold and Idaho-Russet Potatoes, 80/20 ratio, washed and peeled
- Cold water
1. Add the peeled potatoes to a kettle with enough cold water to cover. Bring to a boil, lower to a simmer, and keep at a slight simmer for 1 hour, give or take.
2. If you have a smoker great, if not, assemble a make-shift smoker by lining a deep stainless steel pan with a double layer of foil, which will help to protect the pan. Make 4 foil balls and place them in each corner of the pan. In the center, place a small handful of dry wood chips. Add a metal grate atop the foil so you have about 2-inches clearance from the bottom of the pan.
3. Place the sliced Vidalia onions on the grate, in a donut shape, leaving open access to ignite the wood chips. Using a fireplace lighter, light the chips and allow them to burn for about a minute. Blow out the flame and immediately cover the pan with another inverted pan or foil so that the smoke cannot escape. Let the smoke infuse flavor into the onion for about 10 minutes.
4. Remove the onion and get a large saute pan hot. When the pan is hot, add a bit of oil, and 20 seconds later, add the onion along with a bit of salt and pepper. The pan should make sizzling sounds. "Sweat" the onions by continually stirring them over medium to medium-high heat until softened and translucent, but without any golden brown color. This will take roughly 5-6 minutes.
5. Next, ramp up the heat to high and add enough heavy cream to cover the onions by 1/2 way. Continually stir until the cream is completely evaporated and the onions are very soft, but with no color.
6. When the pan is dry, turn off the heat and add the onions to the blender. Puree until completely smooth and collect the smoked onion puree.
7. When the potatoes are finished, drain fully, and then place them back in the pot. Mash with enough butter, salt, pepper, and smoked onion puree until the desired flavor and texture is reached.
The smokiness should be present, but not overbearing. This pairs perfectly with grilled Ribeye Steak, garlic Green Beans, and a smoky Porter.
Post your recipes for elevated mashed potatoes.
