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Categories:Viewed: 118 - Published at: 9 years ago
Ingredients
- 6 whole Large Russet Potatoes, Smoked, Hot And Peeled
- 3/4 cups Whipping Cream
- 1/4 cups Butter
- 1-1/2 Tablespoon Horseradish
- Kosher Salt And Pepper To Taste
- 4 strips Bacon, Cooked And Crumbled
- 2 whole Green Onioins, Chopped
Method
- Smoke potatoes for about 2 1/2 hours with a hickory/apple wood combination at 225°F. In a large bowl, mash potatoes with cream, butter and horseradish. They will not have the same consistency as a boiled potato but that of one that has been baked. They will remain lumpy. Season with salt and pepper. Garnish with bacon and green onions. Serve immediately.
- Recipe adapted from Championship BBQ Secrets for Real Smoked Food.
