Start out with store bought mashed potatoes.
Transfer the container of mashed potatoes to a tin container, cut up a half a stick of butter and insert the pads of butter evenly.
Scoop out a couple of tablespoons of minced garlic and spread evenly on top.
Set up the smoker for indirect grilling, pit temp between 300-350, add wood for smoke.
When the top just starts to brown up a little whip it up a little to distribute the butter and garlic and then cover it and let it go for another 10 minutes.
I cooked it along side my wife’s chicken pot pie leftovers from the day before.
Chicken pot pie on a smoker brings it to the next level.
2 big scoops lowfat cottage cheese
2 big scoops of black bean salsa (any brand)
Garlic powder to taste
Sriracha to taste.
Mix it up.
Top with shredded Mexican cheese.
You want more? Double the recipe.
Even a dummy like me can make it in under a minute and it doesn’t require you to have a crazy amount of ingredients that you probably don’t already have.
More from my BBQ Blog: www.northeastbbq.com
Thanks Warren 🙂
@WeberGrills Family Q 300 Reverse Sear Chairman Reserve Ribeye. Love the two burner Q for reverse searing. Easy peasy. I think between the thick grates for an excellent maillard reaction and the separate burners the Family Q makes for a great reverse searing machine! Check out my blog if you want www.northeastbbq.com for more