Smoked Jalapeno Cheese Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 Green onions
  • 2 lbs Yukon gold potatoes

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Milk
  • 1/2 cup Monterrey jack jalapeno cheese
  • 1/4 cup Sour cream

Found on charbroil.com

Ingredients

• 2 pounds Yukon Gold potatoes
• 4 tablespoons butter
• 1/2 cup milk
• 1/4 cup sour cream
• 1/2 cup shredded Monterrey Jack jalapeno cheese (with additional shredded cheese for garnish)
• 2-3 green onions, white and green parts thinly sliced
• Salt and pepper to taste
• Special equipment: pecan wood chips

Directions

• Add the wood chips to the smoker box of the Digital Electric Vertical Smoker. Fill the water pan to the recommended level and preheat the smoker for 40 minutes.
• Meanwhile, peel the potatoes, cut them into 2-inch chunks and add them to a pot of water. Bring to a boil and cook until the potatoes are tender, about 15 minutes.
• Drain the potatoes and, in the same pot, add the butter. Put the lid back on to melt it. Add the milk.
• Using a potato masher, mash the potatoes until theyre smooth. You can also do this with a hand blender, but be careful not to over-whip the potatoes because they will become gummy.
• Add the sour cream, cheese and green onions. Blend well and season with salt and pepper to taste.
• Spoon potatoes into a 9-by-9 inch disposable aluminum pan.
• Once the smoker has preheated, set the temperature to 225 degrees. Put the potatoes in the smoker and smoke for 1.5 hours.
• Remove and add additional cheese to the top. Broil in the oven until the cheese melts and begins to brown.