San Diego Magazine's Happy Half Hour

Mashed potatoes are the bedrock of Thanksgiving. If you do not have a creamy pile of spuds, you are exhibiting a flagrant disregard for the rules of the feast. Mashless people seem more like thanks takers. And Josh Mouzakes—the executive chef of Arlo at Town & Country, who trained for four months at French Laundry (lived in a garage nearby, eating peanut butter sandwiches for the honor), then at Joel Robuchon in Vegas, a couple years at Hotel Del, and two recent appearances on Food Network—swears smoking your butter is easy and will help your mash win the annual food-off holiday. “You just put some woodchips in a pan with a ramekin of butter, and cover the thing with foil,” he says. Woodchips, butter, a Bic lighter, and a heat source. That’s all you need to take your Thanksgiving mash to the level of Arlo or Josh’s house. We asked Josh for three of his favorite tips for home cooks at the big feast. That’s one. We also talk about his favorite dishes at Arlo, talk about the fully resuscitated vibe at one of