Smoked Potato Puree

Cook time 1.5 Hours
Servings 4 as a side


3 large potatoes, suitable for mashing (Sebago, Desiree or Dutch cream)
1 cup wood chips
1 ½ cups of heavy cream
125g butter, cubed and cold

Smoked Potato Puree


Put the cream in metal bowl.

Place the wood chips in a wok that has been lined with foil. Set a rack in the wok and put the lid on tightly. Turn the heat up high and allow the smoke to develop. This should take 6-8 minutes. Once you can smell and see smoke, very quickly place the bowl of cream on the rack and cover again with the lid and cook for 10 minutes. Turn the heat off and let the cream sit in the smoke-filled wok while you cook the potatoes.

Peel the potatoes and cut into four. Place in a pot of salted cold water and bring to a gentle boil. Cook until soft then drain and steam in the colander for 2 minutes. Now pass them through a ricer and place in saucepan. Add butter and the smoked cream. Combine until you have a smooth finish. Season.