Mashed potatoes are an icon at the dinner table whether it’s the holiday season or not. Now it’s time to put a smoky spin on them with this Smoked Mashed Potatoes recipe, not to be confused with my smashed potatoes recipe, or my garlic & herb smoked potatoes. No more instant mashed potatoes from a box. It’s still simple and you will likely have all the ingredients at home, but it’s packed with flavor and doesn’t need any gravy to help make it enjoyable.
Ingredients
- 8 Russet potatoes
- 1 Head of Garlic (2 if they’re small or you want more garlic flavor)
- 8oz of cream cheese
- Roasted Garlic and Herb seasoning (optional)
- 1 TBSP + 1 tsp Kosher salt
- 1 TBSP + 1 tsp Black pepper
- 1 TBSP + 1 tsp Olive Oil
- ½ butter
- 1/2 cup of 2% milk
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
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
- Instant-read thermometer
How To Make Smoked Mashed Potatoes Instructions
Serving Size: Serves Six People
Step 1. Preheat Smoker and Prep
Get your smoker preheated to 225°F which should take around 20 minutes. Get all your ingredients and tools out.
Step 2. Prepare, Clean, and Dry Potatoes
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.
Step 3. 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.
Step 4. Smoke The Potatoes
Place the potatoes on the preheated smoker for two hours. Remember where your hot spots are in case you need to rotate your potatoes.
Step 5. Prepare Cream Cheese
After the potatoes have been in the smoker for 45 minutes, take your block of cream cheese out of the fridge. 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.)
Step 6. 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.
Step 7. 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.
Step 8. Mash Some Potatoes
Place your potatoes in a mixing bowl and roughly mash them. If you do not like more rustic mashed potatoes with potato skins included, you can certainly scoop the potato flesh out of the skins. Add your butter, then unwrap your garlic and squeeze the cloves into the potatoes. Then scoop the smoked cream cheese into the potatoes and mash until thoroughly combined. Add your milk slowly and continue to mash until you reach your desired consistency.
Expert Tips
- Pick potatoes that are all roughly the same size and thickness to ensure even cooking.
- 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.
- 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.
- 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
What To Serve Smoked Mashed Potatoes With
The beauty of mashed potatoes is that they go with just about anything. Here are some of my favorite entrees to pair 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.
Smoked Mashed Potatoes Recipe
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
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
Instructions
- Preheat the smoker to 225°F.
- Clean and dry your potatoes. Pierce repeatedly with a fork or knife (please be careful.) Toss the potatoes in 1 TBSP olive oil to coat, then sprinkle with 1 TBSP kosher salt and 1 TBSP black pepper.
- Place potatoes on the preheated smoker and smoke for two hours.
- After the potatoes have been in the smoker for about 45 minutes, take your block of cream cheese and score the top with hash marks. Place in a small disposable aluminum foil pan and season liberally with the roasted garlic and herb seasoning.
- Remove the top of the head of garlic. Place on top of a piece of aluminum foil large enough to wrap completely around the garlic. Drizzle with 1 tsp olive oil then season with 1 tsp kosher salt and 1 tsp black pepper.
- After the potatoes have been on the smoker for an hour, place the wrapped garlic and the seasoned cream cheese on the smoker.
- After the potatoes have smoked for two hours, remove the potatoes, garlic, and cream cheese 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.
