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Smashed Potatoes (Papas Aplastadas)
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    • Recipe from Planet Barbecue! by Steven Raichlen (Workman Publishing, 2010). These potatoes are best grilled and mashed right before serving.

    Ingredients

    Serves:

      • 4 large baking potatoes (12 to 16 ounces each), scrubbed
      • 2 tablespoons (1/4) stick salted butter, melted, plus 4 to 6 tablespoons (1/2 to 3/4 stick) butter at room temperature
      • Coarse salt and freshly ground black pepper
      • 2 cups wood chips or chunks (preferably oak), soaked for 1 hr in water to cover, then drained
      • potato masher or pestle

    Directions

    Set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium-high.

    Prick each potato in a few spots with a fork. Brush the potatoes all over with the melted butter and season them generously with salt and pepper.

    If you are using a charcoal grill, toss the wood chips or chunks on the coals. If you are using a gas grill, add the wood chips or chunks to the smoker box or place them in a smoker pouch under the grate. Place the potatoes in the center of the grill over the drip pan and away from the heat and cover the grill. Grill the potatoes until tender, about 1 hour. Use a slender skewer to test for doneness; it should pierce the potatoes easily.

    Transfer the grilled potatoes to a cast-iron skillet. Coarsely mash each one -- skin and all --with a potato masher or pestle. Add the room temperature butter, season the potatoes with salt and pepper to taste, and mash the potatoes a few more times -- enough to break up any large chunks of potatoes but not so much that the potatoes are pureed. The potatoes should look rather like they were run over by a car. Serve the potatoes at once.

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