Best mashed potatoes ever!!!

fletcherfam · November 2016

So I have my family and extended family hooked on my baked potatoes (brined for 4 hours then cooked indirect at 400 for an hour)

so so I decided to try and up the game with smoked mashed baked potatoes (skin on).

Brined in one cup salt to two Quarts water for four hours.

Once done, dry off. I covered in bacon grease at room temperature (totally added a slight baconish flavor) and salt.
grill indirect for an hour.

Mash those taters

Add cream cheese (8oz), a cube of butter per 5lbs of potatoes (I used almost 3 cubes for 10lbs of potatoes) half and half, salt and pepper to taste. (Heat butter and half and half in a pan to not cool the potatoes.

told by the family that the mashed potatoes were the best they had ever had. I honestly don't like them and devoured them!! Oh my goodness!!

mad max turkey was also a huge hit!

Mickey · November 2016

Real nice

bgebrent · November 2016

Strong work. I've done same but not with bacon fat. Nice idea I'll try.

Botch · November 2016

I'm interested in your brined baked potatoes; do you prick the skin first?

fletcherfam · November 2016

Yea, prick then brine.

Skiddymarker · November 2016

Very nice, never thought of using cream cheese - a must try. Usually use a very similar technique only with sour cream rather than cream cheese.

blasting · November 2016

@fletcherfam Nice. I do very close to the same. I add the protein drippings to the mash with the cream cheese - rice them instead of mash.

The brining intrigues me. I do a fair bit of brining, but what do you think it adds to the potatoes?

@Skiddymarker I'll vouch for the cream cheese. You'll never go back.

fletcherfam · November 2016

Not sure what it adds, maybe a slight salt taste to the "meat" of the potato. I got the idea from Nakedwhiz website. Never go back on the brining.

i think it also crisps the skins pretty nicely too

DuckDogDr · November 2016

That's the way my ex girlfriends grandmother made them... Some of the best indeed

DoubleEgger · November 2016

Skiddymarker said:

Very nice, never thought of using cream cheese - a must try. Usually use a very similar technique only with sour cream rather than cream cheese.

I use both cream cheese and sour cream in my potatoes. Find the proportion that work for your taste buds.

YukonRon · November 2016

I will try this, looks delicious. Thank you for sharing. Happy Thanksgiving.

stompbox · November 2016

What is a cube of butter?

DoubleEgger · November 2016

stompbox said:

What is a cube of butter?

It's a stick of butter.

stompbox · November 2016

DoubleEgger said:

stompbox said:

What is a cube of butter?

It's a stick of butter.

Gotcha, never heard that term and I was trying to figure out how many sticks you needed to make a cube shape lol.

500 · November 2016

So up to the point where you "Mash those taters", is that your baked potatoe recipe?

Another question; Since you seem to have these taters down, what do think about brining them in salt and cider vinegar?

fletcherfam · November 2016

@500
Yes you are correct that is my baked potato recipe (my kids who will not normally eat baked potatoes devour these).

i honestly don't know what apple cider vinegar would do....looking online it looks like cooking in vinegar is a British style dish? (Maybe) people on that Recipe seemed to say it added a tartness to the potatoes, and that it needed to be paired with something that balanced it. I probably wouldn't do it hat way because of my family, however, if you wanted to try I would separate a potato or two and brine it separately in that solution and then smoke it to see how it tasted. If you do try it let me know how it goes!

Best mashed potatoes ever!!!

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