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The ultimate comfort food, smoked mashed potatoes blend fluffy potatoes with classic ingredients, offering a smoky twist on the traditional side dish.
When it comes to smoked recipes, there are way more options out there than just pulled pork. From smoked mac and cheese to smoked sweet potatoes to smoked asparagus, you can get pretty creative.
And the latest and greatest are smoke these smoked mashed potatoes. They're great for the holidays or if you're just craving some taters!
Why This Recipe Works
- Flavorful - They have a rich, buttery flavor with a subtle smoky essence.
- Holiday friendly - While these mashed potatoes are suitable for any meal, they truly stand out during special occasions such as Thanksgiving and Christmas.
- Perfect for leftovers - Transforming leftovers into other meals is easy with options such as potato pancakes, shepherd's pie or creamy potato soup, reducing food waste in the process.
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Ingredient Notes
- Potatoes - Opt for starchy potatoes such as Russets to achieve the fluffiest and creamiest mashed potatoes. Steer clear of waxy varieties like red or fingerling potatoes, as they tend to yield a stickier texture.
- Cream cheese - For optimal flavor and creaminess, use full-fat cream cheese. Whether you choose regular or whipped cream cheese depends on your preference. Make sure it is room temperature before mixing to ensure smooth blending into the potatoes.
- Sour cream - Adds moisture to the mashed potatoes, preventing them from drying out or becoming excessively starchy.
- Unsalted butter - Unsalted butter is the best choice, as it grants you control over the dish's saltiness. Utilize high-quality butter for enhanced flavor.
- Salt, onion powder and black pepper - Enhances the flavor by adding a slight onion flavor but also the necessary salt needed.
- Chives - Impart a subtle onion flavor and a touch of freshness.
Ingredient Swaps
As with any recipe, you can mix up some of the ingredients. Some variations include:
- Although I consistently choose Russet potatoes for my mashed potato recipes, Yukon Golds are also a suitable option.
- Cream cheese is my go-to, but mascarpone cheese can be used.
- I like sour cream for the added sourness, but Greek yogurt is a good substitute.
- Instead of a combination of salt and onion powder, you can use 1 tablespoon of onion salt.
- Roasted garlic can add depth of flavor to mashed potatoes. Alternatively, use garlic powder or minced garlic for convenience.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the potatoes until tender, then drain them. Add the remaining ingredients and mash together.
Place the mashed potatoes into a 12-inch cast iron skillet, then smoke them at 225°F for one hour.
FAQs
You want to use a super starchy potato like Russets or Yukon Golds. If you use a waxier potato like Red Bliss, they won't break down enough or absorb the dairy.
No. Skin on potatoes do contain nutrients. I just prefer the creaminess of mashed potatoes without skin. However if you want to skip this step, they'll still taste great.
To avoid a gummy, overstarched mess, mash the potatoes while they're dry but still hot. Also never use a food processor or blender. They usually overmash the potatoes.
However if for some reason yours became gluey, you can make a gratin instead by spreading the creamy mashed potatoes in a thin layer across a baking dish and topping with some butter, cheese and breadcrumbs. Smoke for the same amount of time.
If smoking at 225°F, it should take about 1 hour to impart flavor. If you want a really smoky flavor, you can smoke at 180°F for an hour. Just keep in mind the mashed potatoes are done, you are just adding flavor here.
Yes although you only want to make 2 days ahead of time at a maximum. Proceed to mashing the potatoes and adding all of the ingredients. Transfer to a heat proof bowl and cover tightly with plastic wrap and place in fridge.
To reheat, poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through.
Taste and adjust seasoning, if needed. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the parsley. Serve hot.
You can place in an airtight container for 3-5 days in the fridge or in the freezer for 3 months.
If placing in the freezer, scoop out portions and place on a baking sheet and then freeze before transferring to a container or freezer bag.
Leftover Ideas
While it is hard to stop eating these mashed potatoes, you might have some leftovers at the end of the day. Some ideas to use them up include:
- Mashed Potato Gnocchi
- Loaded Mashed Potato Cakes
- Leftover Mashed Potato Muffins
- Mashed Potato Waffles
- Fried Mashed Potato Balls
Equipment
The equipment you use is important to how the smoked mashed potatoes turn out. What is needed is the following:
- Stock Pot - You want a pot large enough to boil the potatoes.
- Potato Masher - Used to mash the potatoes.
- Cast Iron Skillet - You want a 12 inch skillet so it is large enough for the mashed potatoes.
- Pellet Grill/Charcoal Grill/Smoker - I'm partial to a pellet grill, but you can use whatever you have to smoke these potatoes.
Pro Tips/Recipe Notes
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Drain the potatoes well to avoid a mushy, watery mess.
- Use room temperature ingredients so they are absorbed more evenly by the potatoes.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
- Use a fruit wood for a subtle smoke flavor like cherry or apple.
Similar Recipes
If you’ve tried these smoked mashed potatoes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Mashed Potatoes
Ingredients
- 5 lbs russet potatoes, peeled and cut into 1 inch cubes
- 8 oz cream cheese, at room temperature
- 1 cup sour cream, at room temperature
- 1 stick unsalted butter, at room temperature
- 2 teaspoon sea salt
- 1 teaspoon onion powder
- pinch of black pepper
- 1 tablespoon chives, chopped
Instructions
- Preheat smoker to 225°F. Place the potatoes into a large stockpot and cover with salted cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes or until tender. Drain the potatoes and add back to pot or large mixing bowl.
- Add cream cheese, sour cream, butter, sea salt and onion powder and mash the potatoes until smooth and fluffy.
- Transfer the mashed potatoes to a 12 inch cast iron skillet. Smoke for 1 hour. Top with some chopped chives if desired.
Notes
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Drain the potatoes well to avoid a mushy, watery mess.
- Use room temperature ingredients so they are absorbed more evenly by the potatoes.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
- Use a fruit wood for a subtle smoke flavor like cherry or apple.
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