Smoked Mashed Potatoes

      8    Smoked Idaho potatoes;            1/2 c  Cream or half-and-half;
           -peeled                                  -heated
      6 c  Chicken broth                            Black pepper; to taste
      4 tb Butter                                   White pepper; to taste
  1 1/2 ts Salt

  To Smoke Potatoes: The day before smoking (two days before serving) wash
  and air dry the potatoes. If you wash them immediately before smoking, the
  skin pours will be closed and the smoke will not penetrate.

  Next day, smoke the potatoes for 2 1/2 to 3 hours at 225 degrees using
  hickory if possible. Mesquite should be avoided. After smoking, while
  potatoes are still hot, wrap them tightly in plastic wrap and refrigerate
  overnight. The potatoes also may be frozen, peel on, for later use.

  On serving day, peel the outer layer of skin from each potato. Peel only
  the outer skin, not down to the white because a thin layer of brown smoke
  discoloration should be left on the potato. The smoked potatoes may be used
  for soups, chowders and stews.

  Mashed Potatoes: Halve the peeled potatoes lengthwise and cut into 1/2 inch
  slices. Place potatoes and 4 cups chicken stock in a large covered saucepan
  over medium-high heat. As soon as broth comes to a boil, lower heat and
  simmer gently until potatoes are tender, about 10 to 15 minutes. Add
  additional broth if necessary.

  Drain potatoes and transfer to a large bowl. Mash the potatoes with butter,
  leaving some lumps for texture. Stir in cream and season with salt and
  peppers to taste.