Smoked Mashed Potatoes
Smoked Mashed Potatoes are a cozy, buttery side dish made with potatoes, garlic, and sour cream, then smoked low and slow for a subtle wood-fired flavor. Perfect with brisket, ribs, chicken, or turkey.
Servings: 10 servings
Calories: 321kcal
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
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
Calories: 321kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 253mg | Potassium: 985mg | Fiber: 5g | Sugar: 2g | Vitamin A: 551IU | Vitamin C: 46mg | Calcium: 47mg | Iron: 2mg
