Chef Big DVelvety, cold-smoked potatoes whipped with a high-viscosity Beurre Blanc and finished with fresh chives. Pure technical decadence.
Place the potato quarters on a perforated tray in your smoker. Cold smoke at the lowest possible temperature (ideally under 100°F) for 45 minutes to infuse a delicate hickory essence without cooking them.
Use a smoke tube if your offset runs too hot for a cold smoke.
Transfer the smoked potatoes to a large pot of salted water. Bring to a boil and simmer until fork-tender.
Do not overcook; we want structure, not mush.
While potatoes boil, prepare the Beurre Blanc reduction. In a small saucier, combine shallots, white wine, and lemon juice. Simmer until the liquid has reduced to about 1 tablespoon of glaze.
Watch the viscosity—it should be syrupy.
Reduce heat to low. Whisk in the chilled butter one cube at a time, moving constantly to create a stable emulsion. Once fully incorporated, whisk in the heavy cream and keep warm (not hot).
If the sauce breaks, add a teaspoon of cold cream and whisk vigorously.
Drain the potatoes and pass them through a ricer or food mill into a warm bowl. This is non-negotiable for the correct texture.
A potato masher is the enemy of elegance. Use a ricer.
Gently fold the Beurre Blanc emulsion into the riced potatoes until glossy and smooth. Season with sea salt and fold in the minced chives. Serve immediately.
Plate with a ring mold if you want that Michelin aesthetic.
The key here is the emulsion. If your butter separates, you didn't whisk hard enough—or your heat was too high. This is a technical side dish that brings a Michelin-star profile to a backyard cookout. The smoke should be a whisper, not a shout.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.