3 Idaho potatoes, peeled, cut 1-inch thick
3 Yukon Gold potatoes, peeled, cut 1-inch thick
1 cup wood chips
1 1/4 cups heavy cream, hot
1/2 stick butter, cut into pieces
Salt and freshly ground white pepper
Simmer potatoes in a saucepan of salted water until tender and drain. Put the wood chips in the bottom of a stove-top smoker or a saucepan lined with foil, set a rack above the chips, and place the potatoes on the rack. Cover and smoke over medium-low heat for 30 to 40 minutes. The potatoes should take on very little color. Pass them through a ricer, and fold in the cream and butter. Season with salt and pepper.