Paul Gayler - Executive Chef, The Lanesborough

Smoked mash potatoes with bacon, hazelnuts and parsley

Ingredients

1 tbsp Maldon Smoked Sea Salt Flakes
6 Large floury potatoes, such as Maris piper or King Edwards
100ml double cream
100g unsalted butter, chilled, cut in small cubes
Freshly ground black pepper
100g diced bacon
50g toasted hazelnuts, chopped coarsely
2 tbsp chopped flat leaf parsley
Hickory wood chips for smoking
Serves 4

Here is an interesting way to enjoy the ever popular mash potatoes. Smoking the potatoes in the oven takes on a whole new flavour, try them they are delicious.

Preheat the oven to 190°C

Line a large roasting tin with foil with excess overlapping the tin, then fill the centre with the wood chips.

Using a blowtorch heat the wood chips until alight and smoking. Place the potatoes on top of the chips, bring up the excess foil to secure the potatoes within.

Place in the oven and smoke bake for 1 ¼- 1 ½ hours or until cooked.

Remove from the oven and allow to cool, before cutting them in half and scooping out the flesh with a spoon.

Pass the potatoes through a vegetable mouli or sieve then place in a pan. Add the cream and heat gently. Add the butter when hot a little at a time, beating it well into the potatoes until smooth and creamy. Season with Maldon Smoked Sea Salt and freshly ground pepper to taste. Keep warm.

To serve, heat the butter in a large frying pan, when hot add the bacon and fry until golden. Add the hazelnut and parsley, cook for one minute.

Dress the mash in a large bowl, spoon over the bacon, hazelnut mix and serve.