Appetizers and Snacks, Main Course, Side Dish

Smokehouse Mashed Potato Board

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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Smoky mashed potatoes topped with caramelized onions, roasted red peppers, arugula, charred corn, and crumbled herb cheese spread.
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Smokehouse Mashed Potato Board


  • 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)


  • 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.