Smoked Potato Pomme Purée with Veggie Time
Pomme purée is usually taught as a boiled-potato exercise, but years spent around live fire make you question why flavor would ever be surrendered to water. Barbecue teaches patience, moisture control, and respect for raw ingredients, and those same lessons apply just as much to classic sides as they do to brisket or ribs.
Smoking the potatoes instead of boiling them changes the entire conversation. The potato flavor becomes deeper and more concentrated, carrying a subtle smokiness that feels natural and earned. There is a warmth to it that lingers without overpowering, the kind of flavor that reveals itself slowly with each bite.
Butter brings richness, but it also brings structure. When worked properly, it transforms the smoked potato into something silky and cohesive. The final touch comes from Veggie Time, adding savory balance and herb-forward depth that complements both the smoke and the butter.
This is comfort food refined by fire. Familiar, elevated, and grounded in the same philosophy that defines great barbecue.
Smoked Pomme Purée Mashed Potatoes
True pomme purée is defined by sequencing and texture. Smoking the potatoes first removes excess moisture while layering in flavor, creating an ideal base for emulsification. Instead of water-softened potatoes, you are working with dry, fluffy interiors that readily accept butter.
Russet potatoes are essential for this approach. Their high starch content allows the butter to bind smoothly, producing a glossy, cohesive purée without relying on excessive cream. Incorporating the butter while the potatoes are still hot keeps the starch active and capable of forming a stable emulsion.
Revolution Barbecue Veggie Time brings layered savory character from garlic, onion, peppers, and herbs, supporting the smoke and butter without distracting from the potatoes themselves. The seasoning reinforces balance and depth while keeping the potato firmly at the center of the dish.
This is refined technique applied to a familiar favorite, proving that great sides deserve the same intention as the main event.
- Author
- Glenn Connaughton
- Prep Time
- 15 minutes
- Cook Time
- 1 hours
- Category
Side Dish
- Cuisine
- American
Ingredients
- 6 large russet potatoes
- 1 cup unsalted butter, very soft
- 1 teaspoon Revolution Barbecue Veggie Time
- 1/4 cup warm heavy cream
Directions
- Smoke The Potatoes: Preheat smoker to 375 degrees Fahrenheit using mild fruit wood. Place whole potatoes directly on the grate and smoke until fully tender with dry, fluffy interiors, about 75 minutes.
- Rice The Potatoes: Split the potatoes immediately while hot, scoop out the flesh, and pass through a ricer or fine sieve into a warm bowl.
- Incorporate The Butter: Add the softened butter gradually while mixing vigorously until the purée becomes smooth, glossy, and fully emulsified.
- Season And Adjust Texture: Stir in Revolution Barbecue Veggie Time. Add warm heavy cream gradually until the desired silky texture is reached.
- Rest And Serve: Allow the purée to rest for 10 minutes, then gently rewarm and serve.
1 comment
Should potatoes be peeled before putting them in the smoker?