Ingredients
2 kg pounds Australian Red Royale potatoes
2 tablespoons salt
Cold water
1 cup salted butter
2 cups thickened cream
1 cup shredded Gouda
½ cup sour cream
Instructions
- 1. Peel potatoes, cut into quarters and rinse well.
- 2. In a large stock pot, add potatoes, salt and enough cold water that it covers the potatoes by an inch or two. Bring to a boil and then reduce to a simmer. Continue to simmer until you can easily pierce the potatoes with a fork, about 20 to 30 minutes.
- 3. In a small saucepan, melt the butter over medium heat until it turns golden brown and foamy. Stir in the heavy cream and sour cream and reduce to medium-low. Don’t boil — just heat until warm. Remove from heat once warmed.
- 4. When a fork easily pierces the potatoes, drain, pat dry with paper towels to remove excess moisture and move to a mixing bowl. If using a potato ricer, pass the potatoes through the ricer before adding them back to the mixing bowl.
- 5. Begin to roughly mash the potatoes to break them up. Pour the warm brown butter-cream mixture over the potatoes, add the Gouda and continue to mash until they reach your desired consistency and then immediately stop mashing to prevent over mixing. To mash, you can use a potato masher, sturdy wooden spoon, or handheld or stand mixer on low. Taste and add salt if necessary.
- 6. Spoon the potatoes into a 12-inch cast-iron skillet or 9-inch-by-13-inch disposable aluminum pan. Place in a 225-degree F smoker with a water pan. Closer the lid and smoke for one hour. Don’t smoke any longer because it can dry out the potatoes. If the potatoes need any re-hydrating after smoking, simply stir in a little cream.
- 7. Remove from smoker. If desired, spoon some melted butter on top and serve with your favorite gravy.