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6 large potatoes, approximately 2 ½ lbs.
2 small parsnips (see note)
2 large garlic cloves
2 –3 tsp. Triple Smoke Prime Rub
(as the smoky flavor takes a few minutes to fully develop, start with the smaller amount and taste for seasoning preference before adding more)
2 or 3 (or 4!) Tbsp. butter
½ cup milk, warmed
Salt and Pepper to taste
Peel and chop potatoes into large chunks. Peel parsnips and cut into same size pieces as potatoes. Peel garlic. Place potatoes, parsnips and garlic cloves in a large pot, add 1 Tbsp. salt and cover all with cold water. Bring to a boil and simmer until potatoes and parsnips are tender when pierced with a fork, drain. Add Triple Smoke Prime Rub and butter and mash until mixed into potatoes. Add warmed milk, starting with ¼ cup, and mash well. Continue adding more milk in 2 tablespoon increments and stirring until potatoes are desired consistency. If the potatoes are going to sit a bit before serving, you can add a bit more milk as they will firm up.
I like to use Yukon Gold potatoes as their tender, creamy texture is the perfect consistency for mashed potatoes. If you use red potatoes, feel free to leave on some of the peel for a more rustic appearance.
Note on Parsnips – I know, not a potato but I always throw in a few peeled and chopped parsnips into a pot when I make mashed potatoes and their sweetness adds a taste everyone loves but no one can quite identify!