Delicious smoked mashed potatoes prepared with butter and sour cream before cooked over fire for an incredible infusion of added smoke.
As if mashed potatoes couldn’t taste any better! These smoked mashed potatoes combine Yukon gold potatoes with softened cream cheese, butter, and garlic to make smooth, creamy, and perfectly rich mashed potatoes – made even better with an hour in your handy smoker.
Discover how to make perfect smoked mashed potatoes and have them on the dinner table in a little over an hour!
Smoked Mashed Potatoes Explained
If you have a backyard smoker, you’ve probably tried smoking all sorts of things, but vegetables and other smoked side dishes often get forgotten about as an option. But if you haven’t tried smoked mashed potatoes, you’re seriously missing out!
Honestly, this recipe is perfect as is, but it’s made even better with the perfect touch of bold smoke flavor. This recipe begins with boiling Yukon gold potatoes, then mashing them in a combination of softened cream cheese, milk, butter, garlic, salt, and pepper.
Then, the mashed potatoes are transferred to a skillet and cooked in the smoker for about an hour. This imparts an unmistakable smoke flavor that is hard to replicate – though we’ve included some tips and tricks in case you don’t have a smoker.
The ingredient list for this smoked mashed potato recipe is super simple, and you likely have everything you need at home already. If not, a quick trip to the grocery store is all you need to make these satisfying smoked mashed potatoes.
Here’s a quick breakdown of the ingredients you’ll need to make these smoked mashed potatoes:
- Yukon Gold Potatoes: These potatoes are the perfect combination of waxy but creamy, whereas Russet potatoes can quickly become gritty, while red potatoes are too waxy to become smooth. That being said, Russet potatoes can be substituted if needed.
- Salt and Pepper: For added flavor, both can be adjusted to suit your preferences.
- Garlic: Adds essential flavor, though this can be omitted if garlic isn’t your thing. Fresh garlic can also be substituted for one teaspoon of garlic powder.
- Butter: Adds creaminess. Unsalted butter is best as it allows you to control the amount of salt that goes into the recipe.
- Cream Cheese: Essential for adding richness and creaminess. Full-fat cream cheese will make for the thickest mashed potatoes, though this can be swapped for low-fat cream cheese. Sour cream can also substitute and will add a pleasant tang to your mashed potatoes.
- Milk: This makes mashing the sweet potatoes to a smooth consistency much easier. Whole milk is best, but low-fat or fat-free will work as well.
- Chives: Optional, for garnishing and to add color to the dish.
How to Make Smoked Mashed Potatoes
Making smoked mashed potatoes is easier than you think. With only three simple steps and about 30 minutes of prep time, this delicious side dish can be ready and on the table in about an hour and a half!
Anyway, here are the steps to make your smoked mashed potatoes come to life:
- Boil the Potatoes: Begin by setting a large pot of water on the stovetop set to high heat. Boil enough water to cover your potatoes fully. Then, add half of your salt and the sliced potatoes and cook until they can easily be pierced through with a fork, about 15-20 minutes.
- Fire Up Your Smoker: Once your potatoes are boiled, turn off the heat, strain them, and briefly set them aside. Preheat your smoker to 225°F with mild hardwood such as hickory or alder.
- Mash the Potatoes: To your now-empty pot, Add your potatoes to the pot along with the rest of your salt, black pepper, butter, garlic, cream cheese, and milk. Mash this mixture with a potato masher until you have a smooth consistency. Then, taste and adjust the seasonings to suit your preferences.
- Smoke: Transfer the mashed potatoes to your skillet and place the skillet in your smoker and close the lid. Smoke the mashed potatoes for about an hour, then serve with a garnish of fresh chives.
- If you don’t have a smoker, you can still have smoky mashed potatoes by adding one teaspoon of smoke flavor to your pot of mashed potatoes.
- To grill, instead of smoking your mashed potatoes, place your skillet on a grill preheated to medium-high heat. Cook with the lid on for about 20 minutes.
- Store leftover smoked mashed potatoes in an airtight container in the refrigerator for up to four days or freeze for up to three months.
- To reheat smoked mashed potatoes, place your leftovers in a baking dish and heat in an oven preheated to 350°F for about 10-12 minutes.
Smoked Mashed Potatoes
- 4 pounds Yukon gold potatoes peeled and cut into large chunks
- 4 tbsp salt divided
- ½ tbsp black pepper
- 3 cloves garlic minced
- ½ cup unsalted butter
- ½ cup cream cheese softened
- 1 cup milk
- ¼ cup chives for garnish
- Set a large pot of water to boil, then add the peeled potatoes and half of the salt and cook for about 15 minutes, or until they are fork-tender. Then, drain and add the potatoes back to the pot.
- Preheat your smoker to 225°F (107°C)
- Add the rest of the salt, black pepper, garlic, butter, cream cheese, and half of the milk to the pot. Using a potato masher or a wooden spoon, mash the potatoes until they are smooth, adding more milk as necessary to get a perfect consistency.
- Transfer your mashed potatoes to a 12-inch cast iron skillet and smoke the potatoes in the smoker, with the lid closed, for 1 hour.
- Remove the mashed potatoes from the skillet, taste, and adjust seasonings if necessary. Garnish with fresh chives and additional melted butter, if desired.