Smoked mashed potatoes are the perfect side dish to sneak a little extra smoke flavor onto your table without stealing the spotlight from the main event. Whether it's brisket, ribs, chicken, or holiday turkey, these creamy mashed potatoes slide right into any BBQ lineup like they've been there all along.
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Looking for more mashed potato recipes? Check out my easy Creamy Dill Mashed Potatoes and Twice Baked Mashed Potato Casserole next!
I used to make regular mashed potatoes as a side for brisket, ribs, chicken, or holiday turkey… until one day, I slid a cast-iron pan of them into the Traeger. That was it. Game changed.
One hour is all it takes to turn a pan of buttery potatoes into a side dish that tastes like it came straight off a BBQ competition trailer. And yes, my family has requested these multiple times in a single week. They're that good.
This recipe only needs a few ingredients and about 15-20 minutes of prep. After that, the smoker does the work - while you "supervise" from the deck with a coffee. Or, you know… a cold drink.
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Ingredients You'll Need
To make these smoked mashed potatoes, you only need a handful of simple ingredients that turn everyday spuds into a seriously good side dish.
- Potatoes - Russet potatoes are light and fluffy, Yukon Gold potatoes are buttery and rich, and red potatoes are super creamy. Any of these will work. You can peel them or leave the skin on.
- Garlic
- Butter
- Sour cream
- Heavy whipping cream or whole milk
- Kosher salt and black pepper
- Smoked paprika and fresh herbs
See the printable recipe card below for exact measurements and step-by-step instructions.
How to Make Smoked Mashed Potatoes
If you've made mashed potatoes before, you already know 90% of the steps. The magic happens in that last hour on the smoker.
Boil the potatoes and garlic. Place the potato chunks and whole garlic cloves into a large pot of water. Set the pan over medium-high heat and bring to a boil. Once boiling, simmer for 15-20 minutes or until the potatoes are fork tender. If you prefer to leave the skins on, just give them a good scrub first. (A trick I use to prevent the potatoes from boiling over is to add a couple of tablespoons of margarine to the water before boiling - it works every time.)
Preheat the smoker. Get your Traeger (or whatever pellet grill you're using) running at 225°F with mild wood pellets (I love apple, cherry, or pecan).
Drain and mash. Drain the potatoes well. Transfer them to a large bowl or back into the pot, and mash while still hot. Add the butter and sour cream first so they melt into the hot potatoes. A potato masher works great, but if you want silky smooth potatoes, use a potato ricer or an electric mixer to whip them up until creamy.
Add the cream and seasoning. Slowly pour in the cream (or milk) and mash until the potatoes are light and fluffy. Season with kosher salt and black pepper.
Spoon into the skillet and smoke. Spoon the mashed potatoes into a large cast iron skillet or any covered dish suitable for the smoker. Smooth out the top with the back of a spoon. Sprinkle with a bit of smoked paprika for color. Smoke uncovered for 1 hour to let that wood-fired flavor soak in.
Finish and serve. You can serve right from the skillet or transfer to a covered dish to keep warm. Sprinkle with fresh chives or parsley before serving. Enjoy!
Helpful Tips from my Farmhouse Kitchen
- Don't be shy with the butter. It's mashed potatoes - they're supposed to be rich.
- Don't overmix. Mash or whip just until smooth and creamy; otherwise, they will turn gluey.
- Mild smoke flavor is best. You want balance, not a potato that tastes like it spent the weekend at a campfire.
- Make ahead. You can boil and mash earlier in the day, then smoke just before serving.
Variations
Loaded potatoes: Stir in cheddar cheese, crispy bacon, and green onions before smoking.
Extra garlicky: Roast the garlic first or add roasted cloves after mashing.
Olive oil finish: Drizzle a little over the top before smoking for a richer crust.
Onion lover's twist: Top with caramelized onions before it goes on the Traeger.
Crispy finish: After smoking, pop the skillet under the broiler or back on high heat for a few minutes to get a golden crust.
Serving Suggestions
- Smoked mashed potatoes are the kind of dish that fits just about anywhere. Try them next to Smoked Whole Chicken, Electric Smoker Brisket, Fall Off The Bone Smoked Ribs, Pellet Smoker Salmon, or Smoked Pork Chops.
- Topped with caramelized onions and melted cheddar cheese for a BBQ-style "potato bake."
- Scooped onto a holiday plate next to Pellet Grill Smoked Turkey, Sourdough Stuffing, and Paleo Cranberry Sauce or 3 Ingredient Cranberry Sauce.
They also make great leftovers - which, honestly, might be the best part.
Storage and Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Smoked mashed potatoes freeze surprisingly well for up to 3 months. Thaw overnight in the fridge.
Reheat: Microwave for quick meals, or warm in the oven or smoker until heated through. Add a splash of cream to loosen the texture if needed.
Recipe FAQs
Yes. If you don't have a Traeger or Pit Boss, you can bake the mashed potatoes at 225°F in your oven and add a touch of liquid smoke for flavor. It's not exactly the same, but it's close.
You can cover them and keep them warm in the smoker on the WARM setting (my Traeger has this), or in the oven at a low temperature.
Mild wood like hickory, apple, cherry, pecan, or Traeger's Signature Blend will all work. You want the smoke flavor to complement the potatoes, not overpower them.
More Smoked Side Dish Recipes
If you love adding smoke flavor to your side dishes, check out all of my Smoker Recipes. A few reader favorites are:
Did you make this recipe? If you did, can you do me a big favor and leave a rating and review letting me know how you liked it? This helps my website grow so I can continue to publish free recipes. Thank you! 😊
Printable Recipe
Smoked Mashed Potatoes
Ingredients
- 5 pounds potatoes, cut into chunks (russet, Yukon Gold, or red)
- 8 cloves garlic, peeled
- ½ cup unsalted butter
- ¾ cup sour cream
- ½ cup heavy whipping cream (or half-and-half or whole milk)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- smoked paprika for garnish (optional)
- fresh chives or parsley for garnish (optional)
Instructions
- Place the potato chunks and garlic cloves in a large pot of water. Bring to a boil over medium-high heat, then reduce the heat slightly and simmer for 15-20 minutes or until the potatoes are fork tender. Drain well.
- While the potatoes are simmering, preheat your Traeger or pellet grill to 225°F. Use apple, cherry, or pecan pellets for a mild smoke flavor. For a deeper, bolder flavor, hickory pellets work well too.
- Return the drained potatoes and garlic to the pot. Add the butter and sour cream, and mash with a potato masher, potato ricer, or an electric mixer until smooth. Slowly pour in the cream or milk, mixing just until the potatoes are light and fluffy. Season with kosher salt and black pepper.
- Spoon the mashed potatoes into an oiled large cast iron skillet, smoothing the surface with the back of a spoon. Sprinkle with smoked paprika for color and place the skillet on the grill grates of the smoker. Smoke uncovered for 1 hour.
- Once finished, remove the skillet from the smoker and sprinkle with fresh herbs. Serve hot directly from the skillet or transfer to a covered dish to keep warm. Enjoy!
Video
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Notes
- If your main dish is cooking at 250°F, you can smoke the mashed potatoes at the same temperature. Just check them a little earlier and watch for that light golden surface.
- If you don't have a cast iron skillet, the mashed potatoes can be smoked in any oven-safe or disposable aluminum pan.
- For the best texture, don't overmix the potatoes. Mash or whip just until smooth and creamy.
- Leftovers can be stored in the fridge for up to 4 days and reheated covered in the oven at 325°F or in the smoker at 225°F until warmed through.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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