One of my favorite things in life are potatoes. Talk about comfort food. Just about anyway you can prepare them, I love em. This is one of my shortcuts for a smoked mash. Not hard to make just remember these few tips. ( This applies for all mashed potatoes.)

Ingredients: Serves 4 Prep and cook: 30 minutes Difficulty: Easy

• 3 Medium Yukon Gold potatoes
• 5 slices of bacon diced and cooked
• 1 small onion, diced.
• 1 whole raw egg
• 88 ml (3 oz.)half and half cream as needed.
• 120 ml. (4oz.) sour cream
• 10ml (2 tsp.) liquid smoke. ( add to sour cream until you get the desired smokiness)
• salt

1. Use either Yukon Gold or Russets. I favour the Yukon because you don’t have to peel them and they produce a nice creamy product. The Russet on the other hand needs to be peeled but produce a very fluffy product. Make sure you cut the potatoes evenly.You want them to cook at the same time.
2. When you start to cook potatoes heat them with the water at the same temp. Start with cold water and cold potatoes. If you put them in a pot or if you are using a steamer the rule is the same. Cold water, cold potatoes. It matters. If you are using the steamer set the burner to high until it boils then reduce to simmer. (Make sure the water in the steamer only goes up to the steamer level.) If in a pot, make sure potatoes are well covered.
3. Don’t ever use a blender or any other machine to mash. You will end up with glutinous mass. Yuk. If you really need to you can use a mixer with a paddle but I prefer to just either use a hand masher or if you want get really fancy, a ricer.
4. When the potatoes are fork tender remove from heat. (Timing depends on how much and if you are using a steamer or pot. Either way start with 17 minutes and check until done) If you are using a steamer,( as in the video ) simply set aside. It will hold for at least an hour. If you are cooking in the water in a pot… drain the water, put the lid on and wrap in a towel. Then take them to bed! Place the wrapped potatoes and put in them in your bed and wrap them again in your comforter. They will stay warm and ready for over an hour. You are in control of your kitchen!
5. Next, when everything else is ready pull your potatoes. If you used the steamer drain the water out and place on a trivet. If you put them to bed they are already drained, just set on the trivet.

Ok now lets build. First add your salt to taste. Take the liquid smoke and whisk into the sour cream. Then add the bacon bits (optional), sauteed onions, whole raw egg, then in this case sour cream to taste. I know, I hate the “to taste” command but here it really is applicable. I like a lot, some not so much. Just add a bit at a time until you think it suits you.( It’s what I had in the fridge.) If you don’t have sour cream then add cream or half and half at room temp. Then mash. Not too much. (see video) If it’s still lumpy add more cream and mash a bit more. Done. Set aside and plate everything else and wait until the end to scoop out. It is really all in the details.