Smokehouse Mashed Potato Board
Servings: 8
Smoky mashed potatoes topped with caramelized onions, roasted red peppers, arugula, charred corn, and crumbled herb cheese spread.
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Ingredients
- 1 lb. 300 g Russet potatoes
- 1 lb. 300 g Yellow Potatoes
- 1 tsp 6 g Salt
- 1 tbsp 15 ml Liquid smoke
- 2 each 300 g Onions, yellow
- ¼ cup 60 ml Wine, white
- ½ cup 70 g Roasted red peppers, canned, diced
- ½ cup 75 g Corn, roasted, frozen
- ¼ cup 91 g Herb cheese spread, crumbled
- ½ cup 11 g Arugula
- 1 loaf 470 g French Baguette (optional)
Instructions
- Gather all ingredients and equipment needed.
- Rinse and peel potatoes, dice into small cubes and hold in cold water.
- In a large pot, add diced potatoes, and enough cold water to cover the potatoes.
- Turn on the heat and bring it to a boil. Then turn down the heat to a simmer and simmer for 30-35 minutes or until potatoes are fork tender.
- Drain potatoes and let cool slightly. Then using a potato masher or fork, mash potatoes until smooth or desired texture. Add liquid smoke and mix until fully incorporated. Season with salt.
- Dice roasted red peppers.
- Thaw frozen roasted corn.
- To make caramelized onions, slice yellow onions, in a frying pan or skillet, on medium heat, add olive oil, yellow onions, and salt and let brown for 10 minutes, occasionally stirring.
- Then add white wine or water and stir to deglaze, picking up the bits stuck on the bottom of the pan.
- Cook down for another 1-2 minutes until the alcohol is cooked off and the onions are brown in color.
- Turn off the heat and set aside.
- To assemble, on a board, spread smoked mashed potatoes evenly.
- Top off with caramelized onions, diced roasted red peppers, roasted corn, arugula, and herb cheese spread crumbles.
- Serve with grilled French bread on the side.
