Smoked Mashed Potatoes

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Mashed potatoes are a family favorite side dish. There are many ways to make them. You can even make smoked mashed potatoes that end up with a nice kiss of smoke flavor to them.

Start with 2 1/2 pounds of russet potatoes peeled and diced into large chunks, for these smoked mashed potatoes. At this point, you can cook them however you like to cook them. If you want to boil them you can. However, I have included how I like to cook them. I like to do them in the instant pot. They cook in 12 minutes and you don’t have to drain them.

Smoked Mashed Potatoes |

The next part is what you add to them to mash them. The specific combination of add in is key with this version since that will be cooking further on the smoker to get that smoked flavor. You mix in some butter, cream cheese, whipping cream and salt. You also want to mix them with a hand masher and not whip them. This will prevent you from ending up with gummy potatoes.

Smoked Mashed Potatoes |

They only cook for 1 hour on the smoker at 225 degrees. They worked perfectly to cook along with the recipe for smoky bbq meatloaf recipe that I shred on Wednesday. I was able to cook it right along with it for the last hour.

Once it finishes cooking, I add a couple of tablespoons of butter on top of the potatoes to melt and then sprinkle on some dried parsley. The results are mashed potatoes that have a light brown crust on top and an ever so wonderful hint of smoke. They were the perfect compliment to the smoked bbq meatloaf recipe I shared on Wednesday. It makes a delicious Sunday meal!

Smoked Mashed Potatoes |

Here is what yyou need to make the
Smoked Mashed Potatoes

  • SALT

Smoked Mashed Potatoes

Real Mom Kitchen

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Sides
Cuisine American
Servings 6 -8 servings
Calories 314 kcal


  • 2 ½ lbs potatoes peeled and diced into large chunks I use russets
  • ½ cup chicken broth
  • ¼ cup butter softened
  • 4 oz cream cheese softened and cut into cubes
  • ¼ cup whipping cream
  • ¼ tsp salt
  • additional butter and dried parsley for topping optional


  • To cook the potatoes, I add 1/2 cup chicken broth to the Instant Pot with the potatoes. The pressure cook on high for 12 minutes with a manual quick pressure release. However, If you don’t have an instant pot just boil them instead for about 15 minutes until tender.
  • With the Instant Pot method, there is no need to drain the potatoes. Just mash with a potato masher until about 75% mashed.  Add in the butter, cream cheese, whipping cream, and salt. Mash until they reached the desired consistency.
  • Spead into a half sized aluminum pan. Place on a 225 degree preheated smoker for 1 hour. Top with a couple of tablespoons and butter and sprinkle with dried parsley if desired. Put back on the smoker for a minute to melt the butter. Serves 6-8.


Serving: 1 serving | Calories: 314kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 304mg | Potassium: 836mg | Fiber: 4g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 37mg | Calcium: 51mg | Iron: 2mg
Tried this recipe?Let us know how it was!

This recipe is adapted from Hey Grill, Hey.

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