*  Exported from  MasterCook  *
                           Smoked Mashed Potatoes
 Recipe By     : Dallas Morning News Food
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Barbecue - Smoked                Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      smoked        Idaho potatoes -- peeled
    6      cups          chicken broth
    4      tablespoons   butter
    1 1/2  teaspoons     salt
      1/2  cup           cream or half-and-half -- heated
                         black pepper -- to taste
                         white pepper -- to taste
 To Smoke Potatoes:
 The day before smoking (two days before serving) wash and air dry the
 potatoes.  If you wash them immediately before smoking, the skin pours will
 be closed and the smoke will not penetrate.
 Next day, smoke the potatoes for 2 1/2 to 3 hours at 225 degrees using
 hickory if possible.  Mesquite should be avoided.  After smoking, while
 potatoes are still hot, wrap them tightly in plastic wrap and refrigerate
 overnight.  The potatoes also may be frozen, peel on, for later use.
 On serving day, peel the outer layer of skin from each potato.  Peel only
 the outer skin, not down to the white because a thin layer of brown smoke
 discoloration should be left on the potato.  The smoked potatoes may be used
 for soups, chowders and stews.
 Mashed Potatoes:
 Halve the peeled potatoes lengthwise and cut into 1/2 inch slices.  Place
 potatoes and 4 cups chicken stock in a large covered saucepan over
 medium-high heat.  As soon as broth comes to a boil, lower heat and simmer
 gently until potatoes are tender, about 10 to 15 minutes.  Add additional
 broth if necessary.
 Drain potatoes and transfer to a large bowl.  Mash the potatoes with butter,
 leaving some lumps for texture.  Stir in cream and season with salt and
 peppers to taste.  
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