Plank smoked mashed potatoes will make your old mashed potatoes seem bland.
I love mashed potatoes. I mean, I did love mashed potatoes. I have a new love now. These plank smoked mashed potatoes have swept me off my feet and stole my heart. They’re reminiscent of my old love, but offer so much more. Their smoky flavor with a slight crunch on the outside and a soft tender inside have my taste buds wondering where they’ve been all my life.
In this recipe, I mixed in some bacon and sour cream, but don’t stop there. During my experiments, I added onion, mushrooms and even diced jalapeños; oh, yeah…jalapeños! On one version, I added some creamed corn I had left over from a batch of my Easy Grilled Cornbread. That was delicious, too. Use your imagination and let me know any added ingredients that worked for you.
Although plank smoked mashed potatoes are really no more difficult to make than a regular batch of mashed potatoes, there are a few things to keep in mind.
When mixing up the potatoes, it’s important to maintain the right consistency. Remember, you have to form the potatoes and too much liquid will defeat that purpose. Therefore, Grandma’s secret recipe for Extra Creamy Mashed Potatoes may not work. I think you’ll know if the potatoes will hold their shape as you mash them.
Although making the loaf shown below is pretty much straight forward, you’re going to be somewhat on your own if you choose to make the individual serving size version. Originally, I thought my ice cream scoop would be the perfect tool to form the potatoes and by all accounts, it was. But there was a problem; I must have a smaller than normal ice cream scoop. What a dinky size that was. I could eat four of those! So I used a proper sized bowl. That method had a problem, as well. I couldn’t get the potatoes to release from the bowl…damnit! Now, maybe a plastic bowl might have worked because I could have coaxed the potatoes out by squeezing, but I don’t own one in the proper size. I chose to line my glass bowl with food wrap and that worked. Holding the food wrap on the plank while lifting the bowl had me cooking in no time.
Until you figure out a system, here’s my advice. If you have a decent sized ice cream scoop with the lever, you’re in business. Use some cooking spray on it if your potatoes seem a bit stubborn. Try a plastic bowl. If you’re artsy, mold them by hand. If all else fails, use my method and get out the food wrap. Just remember one thing…If there’s a will, there’s a way.
Enough talkin’…let’s get to cookin’ up some plank smoked mashed potatoes!
- 5 medium potatoes, peeled and cubed
- 2 tablespoons butter
- 4 cups sour cream
- 2 tablespoons milk
- 3 bacon slices, fried crisp and crumbled, reserve some for garnish
- 1/2 cup shredded cheddar cheese
- 1 tablespoons chopped chives, reserve some for garnish
- salt and pepper to taste
- smoking plank, soaked in water for 2 hours
- Fill a large pot with water and add about 3 teaspoons of salt. Bring to a boil over high heat. Add the potatoes and cook for about 15 minutes or until the potatoes are fork tender.
- Carefully pour potatoes into a colander and allow to drain for about 20 minutes.
- Add butter to pot and slightly heat until melted. Add sour cream and milk and mix well. Remove pot from stove.
- Return potatoes to pot and add bacon, cheese and chives. Mash potatoes assuring all ingredients are equally distributed. Depending upon the quantity of your potatoes, an additional tablespoon, or two of milk may be required. The potatoes should have a consistency that will hold their shape when formed.
- Preheat a grill to medium heat.
- Lightly coat one side of the pre-soaked smoking plank with vegetable oil or cooking spray. Mold potatoes into desired shape and place on oiled side of plank. If doing a loaf, just dump potatoes directly on plank and form the loaf.
- Place plank on the grill and close lid. Cook for 30 to 45 minutes or until potatoes are heated through and slightly crisp on the outside. An instant-read thermometer is a great help. Potatoes are done when the thermometer reads about 150°F (65°C).
- Carefully remove hot plank from grill. If desired, garnish with chopped chives and bacon bits. Remove potatoes from plank and serve immediately or serve directly from the plank.