Smoked Mashed Potatoes are the side dish you've been waiting for. Rich, creamy, buttery potatoes with a unique smoky flavor are the perfect accompaniment to a myriad of entrees.
When we began dreaming up a recipe for smoked mashed potatoes we went back and forth between just popping a tray of regular mashed potatoes onto the smoker and getting a smoke flavor on the top layer and smoking potatoes first and then mashing them. The second method won.
In the photos, what looks like potato skin is actually the smoke ring from smoking peeled potatoes. The smoking process gave them a naturally dark crust that became a little firm the way potato skin does when left on for mashed potatoes. They really are the perfect side dish to go with a smoked turkey for Thanksgiving or with just about anything else the rest of the year when you want some comfort food!
Russet Potatoes - Russets are known for being great mashing potatoes. They are mild-flavored and creamy. Another good choice is Yukon gold potatoes.
Heavy Cream or Half and Half - We prefer using a richer creamier base for liquid in mashed potatoes but you can just use milk if you want.
Sour Cream - Sour cream gives a nice tang to the potatoes.
Butter - Perfect mashed potatoes need a generous amount of butter. If you have unsalted butter you will want to increase the amount of added salt.
Kosher Salt - Potatoes are bland and boring without added salt. When salt is added their mild flavor pops. The amount we have listed is just a guideline. Please salt your potatoes to your own palate.
Black Pepper - Pepper is another flavor enhancer. Just a pinch helps the other flavors come through without overpowering a dish.
How to Make Smoked Mashed Potatoes
It is easy to smoked potatoes on a pellet grill, Traeger, or any other smoker. Once you smoke them just mash them like you would for traditional mashed taters.
Step One: Peel the potatoes and cut them into large cubes. Depending on the size they may be quartered or halved.
Step Two: Place the potatoes onto the rack of the smoker.
Step Three: Smoke the potatoes for an hour. You want them to absorb the flavor of the smoke.
Step Four: Wrap the potatoes in foil with a cube of butter. Next, continue cooking until they are fork tender. The outside will firm up as they cook. You are looking for the middle to be fork-tender, not the outside.
Step Five: Mash the potatoes in a large bowl with a potato masher. They will be harder to mash than boiled potatoes because smoking creates skin. Add the rest of the ingredients. Season to taste and serve.
Cheese - Cheddar cheese is a classic topping for baked potatoes and is just as good with mashed.
Bacon - We love crisp salty bacon in our potatoes. Chopped bacon is the ultimate mashed potato addition.
Herbs - Mix in some chopped rosemary, thyme, or sprinkle on fresh chives right before serving.
Spices - Garlic powder, onion powder, and smoked paprika can be added to taste when mashing the smoked potatoes.
How long should I smoke potatoes for?
Potatoes need to be cooked until they are 205 with a thermometer. This generally takes about 2-3 hours on a smoker at 225.
Can I boil the potatoes instead of smoking them?
You can. You can boil the potatoes in a large pot of water the same you would for classic mashed potatoes. Next, drain them well, mash them with the rest of the ingredients and put them into an aluminum foil pan or cast iron pan or cast iron skillet. Place on the smoker and smoke until they have a nice smoky flavor.
What should I serve smoked mashed potatoes with?
- 1.5 lb potatoes peeled and halved
- 6 tablespoon butter
- ¼ cup sour cream
- 2 tablespoon half and half
- 1 tsp salt
- ½ teaspoon pepper
- Place the potatoes directly on the grate in your preheated smoker. Smoke for an hour at 225°F.
- Wrap the potatoes in foil along with two tablespoons of the butter and place them back in the smoker.
- Allow the smoker to get up to 250°-275°F. Continue to cook for about another 90 minutes or until the internal temperature of the potatoes reaches 205°F.
- Transfer the potatoes to a large bowl and mash with a hand masher. Add the remaining ingredients and season to taste.