Smoked Mashed Potatoes Recipe
Ingredients
- 8 Russet potatoes
- 1 Head of Garlic 2 if they’re small or you want more garlic flavor
- 8 oz of cream cheese
- Roasted Garlic and Herb seasoning optional
- 1 TBSP Kosher salt or to taste
- 1 TBSP Black pepper or to taste
- 1 TBSP Olive Oil
- ½ butter
- 1/2 cup 2% milk
Equipment
- Smoker (I used a pellet grill for consistent temperature)
- Oak or Hickory Wood For Smoker
- Aluminum Foil
- Small disposable aluminum roasting pan
- Knife
- Cutting Board
- Mixing bowl
- Potato Masher
- Paper towels
Instructions
Preheat the Smoker and Prep The Ingredients
- Preheat the smoker to 225°F.
- Inspect your potatoes for any bad spots or eyes and remove them with your knife. Then, pierce the potatoes repeatedly to ensure steam can escape. Wash the potatoes thoroughly and dry them with paper towels.
Toss Potatoes In Oil, Salt, And Pepper
- Toss the potatoes in the mixing bowl with 1 TBSP oil until evenly coated. Then sprinkle with 1 TBSP kosher salt and 1 TSBP black pepper.
Smoke the potatoes
- Place potatoes on the preheated smoker and smoke for two hours.
Prepare Cream Cheese
- Carefully score the top of the cream cheese with hashmarks. Place in the small disposable aluminum pan and season liberally with roasted garlic and herb seasoning (if desired.)
Prepare The Garlic
- Place your head of garlic on its side on the cutting board. Slice the top of the head to expose the cloves of garlic. Unroll a section of aluminum foil that is large enough to completely envelop the head of garlic. Place the garlic in the middle of the foil with the exposed garlic facing up. Drizzle with 1 tsp oil and sprinkle with 1 tsp salt and 1 tsp pepper. Wrap the aluminum foil around the garlic and twist it together at the top. Place the prepared garlic and prepared cream cheese on the smoker.
Smoke the garlic and cream cheese
- Add the wrapped garlic and seasoned cream cheese to the smoker in the last hour. These should cook for 1 hour.
Check The Potatoes
- After the potatoes have been in the smoker for two hours, check their internal temperature with an instant-read thermometer. Yes, you can check the temperature of potatoes. You want to target roughly 210°F (or 2°F below your elevation’s boiling point for water.) This will result in fluffy potatoes that are easily mashed. You can also depend on the age-old technique of checking to see if the potatoes are fork-tender. If your potatoes have reached that point, remove them along with the garlic and cream cheese. Otherwise, continue cooking and check roughly every 10 minutes until the potatoes are done. Be careful, though. The longer your potatoes cook, the tougher the exterior is.
- After the potatoes are done, remove everything from the smoker. Put the potatoes in a large mixing bowl and mash them. Then, squeeze the garlic out of the bulb and into the potatoes followed by the cream cheese and butter. Mash thoroughly. Add milk slowly and continue to mash until you reach your desired consistency.
Notes
1. Pick potatoes that are all roughly the same size and thickness to ensure even cooking.
2. You can certainly use a hand mixer or stand mixer to make your mashed potatoes. They will likely be a bit creamier and smoother, so remember that if you like rustic-style potatoes. If you want smoother potatoes, you can also peel your potatoes after cooking.
3. Be aware that if you season your cream cheese, some of the seasoning bits can become a bit crunchy. If you want your potatoes as smooth as possible, either choose a seasoning that has only fine grains or avoid seasoning your cream cheese at all.
4. For an extra-smoky and cheesy take, put your mashed potatoes in a cast iron skillet and shred cheddar cheese on top before returning it to your smoker until the cheese is melted
Nutrition
Substitutes
- Russet to Yukon Gold potatoes
- Roasted Garlic And Herb seasoning to none at all
- 2% milk to whole milk for an even creamier and richer dish
What To Serve Smoked Mashed Potatoes With
Prime Rib
Prime rib and mashed potatoes are perfect for a holiday dinner. Why not add a smoky twist by smoking both the prime rib and the potatoes? Try our smoked prime rib recipe today.
Smoked Chuck Roast
Okay, maybe it’s two beef dishes, but beef and potatoes go so well together. When you season chuck roast like it’s a brisket, it’s a great substitute that takes up less time.
Wet Brine Smoked Turkey
This is Mike’s favorite recipe that works well with mashed potatoes. The wet brine really adds to the Turkey flavor. A must try if you have never done a brined turkey before.
Dutch Apple Pie
Get the Dutch Apple Pie Recipe.
FAQs:
Question: What Potatoes Should I Avoid For Mashed Potatoes?
Answer: You want to avoid potatoes that are considered “waxy” or less starchy potatoes like fingerlings or red potatoes. These hold up well when cooked which is why they work great in potato salad, a great summertime BBQ side. However, you’ll end up with hard bits and chunks of potatoes in your mashed potatoes, not creamy.
Question: What Wood Should I Use For Mashed Potatoes
Answer: I stay simple for mashed potatoes, going with oak or hickory. I don’t want sweet mashed potatoes so I avoid fruitwoods like apple or cherry.
Storing and Reheating
Store any leftover mashed potatoes in an airtight plastic or glass container and place them in the fridge. For reheating, place them in a microwave with a little extra butter on top for around 30 seconds depending on how much potatoes you’re piling on your plate. No judging.