Candis Smoked Mashed Taters Recipes

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.

Steps:

• Peel, dice and boil potatoes. dice all veggies and saute in a bit of butter or oil until soft (regular old garlic works, I use my smoked or roasted garlic for this)
• add 1 stick of butter, veggies and potatoes and mash. Add milk (or cream) until you reach your desired consistency.
• Place in pan, add a few pads of butter, smoke for about 10-15 minutes, stir potatoes, smoke for another 10-15 minutes. Serve with or without gravy! (I didn't put a degree here because I keep these at the edge of the smoker, no direct heat, they are simply on the smoker to infuse the smoke flavor)

Steps:

• 1. Saute (sp) diced onion, bacon, celery, rosemary and garlic until tender. Add to stand mixer with butter
• 2. scrub potatoes, dice and boil for mashing. Drain, add to mixing bowl and mash adding cream until creamy and mashed.
• 3. serve hot with a couple extra pads of butter melted on top! The double smoked bacon makes all the difference in the world for these taters but you can use a couple regular bacon slices too!

Steps:

• 1. Put peeled, cubed potatoes into a medium size pot and cover with cold water. Bring the potatoes to boil over medium high heat and let cook about 30 minutes or until fork tender. Drain the potatoes, do not rinse. Put the stick of butter into the hot dry pot and dump the potatoes on top. Mash the potatoes and butter together with a hand masher just until broken up and the butter begins to melt into the potatoes. Add the whipping cream and beat with a electric mixer until there are no lumps and the potatoes are light and fluffy. Add or reduce the amount of whipping cream to make the potatoes the consistency that you like. Add salt and pepper to taste.
• 2. NOTE: I have used all different kinds of potatoes for this recipe and I have found that russet baking potatoes make the best mashed potatoes. Just a suggestion.

Steps:

• Fire up your smoker and do your normal smoking of what ever your main course is.
• 45 minutes before your entree is done, place the potatoes on a wire rack that has been brushed with oil. Be sure they are in a single layer.
• Put the rack in the smoker alongside the entree.
• When your main is done, the potatoes will have a light, earthy smoke flavor and should be cooked through.
• How done you want them is a judgment call on your part. It's according to taste. Same thing goes for the amount of smoke you put on the vegetables.

Steps:

• Boil potatoes until soft.
• Drain water and put potatoes back in pan to evaporate excess water.
• Mash potatoes, mixing in salt, sour cream, chives, and horseradish.
• Serve immediately.

Steps:

• Bring sugar and 1 cup water to a boil in a medium saucepan, stirring, until sugar dissolves. Add tangerines. Simmer until translucent, about 20 minutes. Let cool completely in syrup.

Steps:

• Cut a round of parchment paper to fit just inside a medium pot; set aside. Bring sugar and 3 cups water to a simmer in pot, stirring until sugar has dissolved. When liquid is clear and bubbling, reduce heat to medium-low. Add citrus slices, arranging them in a slightly overlapping layer. Cover with the parchment paper round. Place a cake pan on top of parchment to keep slices submerged. Simmer (do not boil) until rinds are almost translucent, about 40 minutes. Let cool completely in syrup. Candied citrus slices can be stored in syrup up to 1 week.
• Line a baking sheet with parchment paper; set a wire rack over sheet. Transfer candied citrus to rack. Let stand until dry and slightly firm, about 8 hours.

Steps:

• Peel and cut the potatoes into 1 inch cubes. In a large pot, cover with cold water and bring to a boil over high heat, covered. Reduce the heat to medium and continue to cook until the potatoes are tender. 30-45 minutes.
• Drain and return the pot to the stove, and over low heat, melt the butter. Return the potatoes to the pot and add the rest of the ingredients. Stir well, and mash until smooth.
• Enjoy.