Smokey Boy does Mashed Potatoes!
Rated 5.0 stars by 1 users
These mash potatoes are more than mashed potatoes. These here have smoked butter, milk, parmesan and it pulls together as my favorite mash potato dish. The smoke is delicate and the potatoes are creamy and fluffy and that's a combo I strive to be and I'm not even a potato, unless it's Saturday.
2.5 lbs russet potatoes, peels
1 cup unsalted butter, cubed
½ cup whole milk
2 cloves garlic, grated
½ cut fresh grated parmesan cheese
salt and pepper to taste
Thinly sliced chives and 2 pats butter of butter for garnish
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set your smoker up for 200 degrees F
Put your garlic and butter in a small dish suitable for the smoker, I used a mini foil loaf pan.
After your butter has been on the smoker for about 40 minutes, chop your potatoes into even sized, medium pieces, place in a pot covered with water, and bring to a boil over medium-high heat. After about 20 minutes you potatoes will be done, they should be fork tender
Just before the potatoes finish, add milk and butter (straining out the solids if you like, this is just garlic and milk so would be delicious in the potatoes) and whisk on low heat until combined
Once your potatoes are done, strain out the water and return to the pot, add in the milk/butter mixture and smash however your smash, I use a potato masher
Once creamy, mix in your parmesan and stir to melt
Mix and mash until you get your desired consistency, if you want super fluffy you can use a hand mixer.
Add salt to taste
Garnish with butter pats, fresh cracked black pepper, and chives
Eat BBQ, Live Forever
If you want a smokier flavor, since this is delicate, smoke the butter 2-3 hours.