INGREDIENTS

INSTRUCTIONS

To Smoke Potatoes: The day before smoking (two days before serving) wash
and air dry the potatoes. If you wash them immediately before smoking, the
skin pours will be closed and the smoke will not penetrate.
Next day, smoke the potatoes for 2 1/2 to 3 hours at 225 degrees using
hickory if possible.  Mesquite should be avoided.  After smoking, while
potatoes are still hot, wrap them tightly in plastic wrap and refrigerate
overnight.  The potatoes also may be frozen, peel on, for later use.
On serving day, peel the outer layer of skin from each potato.  Peel only
the outer skin, not down to the white because a thin layer of brown smoke
discoloration should be left on the potato.  The smoked potatoes may be
used for soups, chowders and stews.
Mashed Potatoes: Halve the peeled potatoes lengthwise and cut into 1/2 inch
slices.  Place potatoes and 4 cups chicken stock in a large covered
saucepan over medium-high heat. As soon as broth comes to a boil, lower
heat and simmer gently until potatoes are tender, about 10 to 15 minutes.
Add additional broth if necessary.
Drain potatoes and transfer to a large bowl.  Mash the potatoes with
butter, leaving some lumps for texture. Stir in cream and season with salt
and peppers to taste.
Recipe By     : Dallas Morning News Food
Posted to bbq-digest V4 #56
Date: Mon, 25 Nov 1996 08:49:22 -0600
From: Glenn Manning <gmanning@tyler.net>

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”