Smoked Mashed Potatoes

When you’re craving the perfect side dish, fire up the smoker and make Smoked Mashed Potatoes! They’re ultra-creamy, fluffy, and with a kiss of smoke, they’re extra delicious!

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I have set out on a mission to smoke EVERYTHING; if you can eat it, I want to try smoking it. Some things work out better than others, and Smoked Mashed Potatoes were a HUGE hit! Light, fluffy, buttery mashed potatoes with a hint of smoke were so good, every other mashed potato recipe pales by comparison!

The best part about smoking mashed potatoes is that you can get them onto the smoker during the last 30 minutes of another smoke. Got a roast smoking? Ribs? Seafood? Push them to the side a wee bit while they finish cooking and pop a pan of mashed taters on the smoker to get a kiss of smoke.

Not only does this recipe make amazing mashed potatoes (it’s my go-to recipe!), but after a bit of smoke, you’ll wonder why it took you so long to smoke potatoes!

What You’ll Love about Smoked Mashed Potatoes

• You can smoke your favorite mashed potato recipe!
• They don’t take long on the smoker and don’t take up much room!
• Make them ahead of time and smoke just before serving!

Ingredients

• Gold mashed potatoes – They make the BEST Smoked Mashed Potatoes!
• Garlic – A few fresh garlic cloves.
• Salt – I use Kosher salt.
• Butter – Salted or unsalted; your choice.
• Milk – Whatever is in your fridge.
• Heavy whipping cream – I promised you indulgent mashed potatoes!
• Salt and pepper – To taste.

You’ll Also Need:

• Traeger pellet grill/smoker – Or another smoker.
• Pellets – This is a quick smoke so stronger smoke flavors are fine. Think hickory, mesquite, or a good blend.
• Smoker-safe shallow dish – Smoke will leave a residue on dishes that’s hard to get off. Using steel wool or an abrasive powder will take it off, but that could hurt the surface of the dish.
• Potato masher, ricer, or mixer

What Potatoes Do You Use For Smoked Mashed Potatoes?

My favorite potato for mashing is the Yukon gold potato. They’re fluffy and buttery and have, to me, more flavor than other good mashing potatoes. And, they soak up all the butter and cream and turn out oh-so-creamy. If you can’t get gold potatoes, look for russet potatoes. They’re another good option because they’re considered to be a floury potato. You can mash red potatoes, but they’re waxier and don’t get quite so fluffy as golds or russets.

How To Make Smoked Mashed Potatoes

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by peeling the potatoes and cutting them into 2-inch chunks so they cook evenly. Place the potatoes into a large pot of salted water.

Add 2 to 3 peeled garlic cloves to the pot with the potatoes. The garlic softens while the potatoes cook and adds extra flavor to the finished mashed potatoes.

Bring the pot to a boil over medium-high heat and cook the potatoes for 15 to 20 minutes, or until they are very soft and easily pierced with a fork. Be careful not to overcook them to the point that they fall apart completely.

Drain the potatoes and garlic well, then return them to the warm pot.

Add the butter to the hot potatoes and let it begin melting while you warm the milk and heavy cream. You can heat the liquids in a microwave-safe bowl or warm them gently in a small saucepan on the stove.

Mash the potatoes and garlic using a potato masher until mostly smooth. Pour in the warm milk and cream mixture, then use a fork or wooden spoon to mix everything together until creamy.

Season with salt and pepper to taste. Transfer the mashed potatoes to a shallow smoker-safe baking dish or large cast iron skillet. A wider dish helps expose more surface area to the smoke.

Place the potatoes into the smoker and smoke for about 30 minutes. Any smoker temperature up to about 300°F works well because the potatoes are already fully cooked and are simply absorbing smoky flavor.

Remove the potatoes from the smoker and serve warm.

Other Ways To Smoke Mashed Potatoes

• You can boil the potatoes and then put them onto the smoker to smoke, before mashing them. If you leave them there too long, the potatoes will dry out, and mashing them will be hard. They also won’t be as light and fluffy this way. Feel free to ask me about my smoked potato mishaps in the comments!
• Mashed potatoes can be made with a hand masher, a potato ricer, or even a stand or electric mixer.

Chef Jenn’s Tips

• The more surface area your mashed potatoes get, the more smoke flavor they’ll absorb. Use a skillet, shallow baking dish, or wide casserole pan when smoking the potatoes for maximum flavor.
• Sliced green onions or chopped chives or parsley add a pop of flavor, freshness and color to this Smoked Mashed Potato recipe.
• Don’t want all the fat from heavy cream? You can use all milk, instead.

Make It A Meal

Wondering what to serve with Smoked Mashed Potatoes? These are the perfect side dish to so many meals. Some of my favorites include:

• Smoked meatloaf – Meatloaf and mashed potatoes are a perfect pairing!
• Garlic braised short ribs – Mashed taters soak up all that delish gravy!
• Seafood Stuffed Salmon
• Roast beef

Storage

Store any leftover Traeger Smoked Mashed Potatoes in an airtight container in the fridge for 4-5 days. Reheat them in the microwave or in a covered dish in a low oven.

Frequently Asked Questions