Smoke House Spuds Recipe

Prep and cook potatoes

Place peeled and cubed potatoes into a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on cube size.

Drain and steam-dry

Drain potatoes thoroughly in a colander and return them to the hot pot. Place the pot back on the burner (off or very low heat) for 1–2 minutes to let excess moisture evaporate, shaking the pot occasionally to prevent sticking.

Mash and finish

Meanwhile, warm the milk and butter together in a small saucepan or microwave until the butter melts and the mixture is hot but not boiling. Using a potato masher (or ricer for creamier texture), mash the potatoes until mostly smooth. Pour in the warm milk-butter mixture, then fold in the sour cream. Season with the remaining 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm while preparing the fried onions.

Prepare onions

Separate the thinly sliced onion into rings and pat dry with paper towels to remove excess moisture (this reduces oil splatter).

Coat onions

In a shallow bowl, combine the all-purpose flour and 1/2 teaspoon kosher salt. Toss the onion rings in the flour until evenly coated, shaking off excess flour.

Fry until crispy

Heat about 1/2 to 3/4 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (or heat oil in a small pot to 350°F / 175°C). Fry the coated onion rings in batches, being careful not to overcrowd, for 1.5–3 minutes per batch until golden brown and crisp. Use a slotted spoon to transfer fried onions to a paper-towel-lined plate and immediately season lightly with a pinch of salt. If needed, add more oil between batches to maintain 1/4–1/2 inch depth in the pan.

Plate the spuds

Spoon mashed potatoes into a warmed serving bowl or individual dishes, smoothing the top slightly.

Top with fried onions

Scatter a generous handful of the hot crispy fried onions across the top of the mashed potatoes so they retain their crunch.

Optional—Add cheese (+$1)

If adding cheese, sprinkle 1 cup shredded cheddar over the hot mashed potatoes immediately after spooning them into the bowl so the cheese melts into the surface. Gently fold or leave as a melty layer.

Optional—Add bacon (+$2)

If adding bacon, stir in or sprinkle 1/2 cup cooked, crumbled bacon on top of or into the potatoes before adding the fried onion topping.

Optional—Get 'em Loaded (+$2.50)

For Loaded, combine the cheese (1 cup shredded cheddar), bacon (1/2 cup crumbled), and 1/4 cup chopped green onions. Fold or layer these into the mashed potatoes, then finish with the fried onions on top.

Serve

Serve immediately while potatoes are hot and fried onions are still crisp. Provide extra salt and pepper at the table if desired.