Look, I know it sounds crazy, but smoked mashed potatoes is a dish I made as an experiment. It’s clear to me this isn’t a new concept, after a quick google search, others have had this notion also. But since you’re here, let’s make some.
I stumbled onto this potato recipe one day while making Pulled Pork. I had some potatoes laying around and thought that this would be a fantastic opportunity to give this crazy idea a shot. So, I took some potatoes, boiled them, smashed them up, grabbed a skillet, and threw them in the smoker. Within 15 – 20 minutes of smoking, out came this crazy steamy skillet of smoky, creamy, delicious potatoes. I then decided to call everyone and invite them over for some Pulled Pork, Coleslaw, and now, smoked mashed potatoes.
This recipe is going to be a simple one, it’s just like making mashed potatoes, but with a couple surprises. All you will you need is a stove, a grater, potato masher, and your preferred smoker to get the job done. Once completed, you might have leftovers, if you do, we can learn how to make some BBQ Gnocchi.
Smoked Mashed Potato Ingredients
- Russet Potatoes: These are the rustic standard for this type of recipe. You may be able to substitute for some Yukon Gold’s, but today we’re sticking with an American original.
- Shallots: These will be great for sautéing in butter. Once completed they will get mixed into the potatoes and give them a burst of flavor.
- Garlic: I’m Italian, so I typically put garlic in everything. It brings many meals to life.
- Applewood Smoked Bacon: Who doesn’t love bacon? We’re going to get it extra crispy today by either pan frying it or throwing it on the griddle.
- Smoked Gouda: This is my secret weapon. This cheese will really bring the dish together with some great flavors.
- Sour Cream: This will add a bit of tang to the potatoes. You could substitute with cream cheese if you’d prefer.
- Heavy Cream: If you want something silky smooth sometimes you must pull out the heavy cream.
- Butter: There’s no substitute here, butter makes everything better.
- Green Onions: When you think about a loaded baked potato, this is the number one topping. Don’t skimp on these!
How to make Smoked Mashed Potatoes
Step 1
Get a large pot, fill it with water and bring to a boil
Step 2
Cut the Russet Potatoes into cubes, then toss them into the boiling water for 15-20 minutes or until fork tender. Then toss them into a large mixing bowl.
Step 3
Heat up a medium sized pan using low-medium heat with about 1 Tbsp. of Butter.
Step 4
Once the butter has fully melted, throw the Shallots into the pan, fry them until they become nice and tender. About 3-4 minutes.
Step 5
Once the Shallots become tender toss in the Garlic for approximately 1 minute or until fragrant. Then pour the contents into the same large mixing bowl for the potatoes.
Step 6
Heat up a large frying pan or griddle and start cooking the Applewood Smoked Bacon. Cook the bacon at a low – medium heat until it becomes crispy. This will take around 8 – 10 minutes, be sure to flip the bacon as needed.
Step 7
Heat up a large frying pan or griddle and start cooking the Applewood Smoked Bacon. Cook the bacon at a low – medium heat until it becomes crispy. This will take around 8 – 10 minutes, be sure to flip the bacon as needed.
Step 8
As the bacon cooks you may start mixing the Heavy Cream, Sour Cream, Butter, Montreal Steak Seasoning, and Smoked Gouda in the large mixing bowl with the Potatoes, Onions, and Garlic.
Step 9
Once the bacon is complete, mince it into tiny pieces and take half of it and throw it into the mixing bowl with the rest of your ingredients.
Step 10
Take a potato masher and mash the mixture together until thoroughly mixed. I advise against using a mixer because you could over mix, and the potatoes may become starchy.
Step 11
Now that the Potatoes are completely mixed, you’re ready to smoke. Preheat your smoker to 225°F.
Step 12
Now that the Potatoes are completely mixed, you’re ready to smoke. Preheat your smoker to 225°F.
Toppings
Once out of the smoker, you may now top the potatoes with the rest of the Bacon and your thinly sliced Green Onion and they are ready to serve!
Conclusion
This recipe is near and dear to my heart. Mashed potatoes are some of my favorite foods and as for the base of this recipe, I think I’ve nailed it. Tossing them in the smoker really sealed the deal for me and I hope you find this as flavorful as I do. I know there are plenty of recipes out in the world similar to it, but this was created with love in the kitchen (the lab). My family and friends always ask me to make this recipe for major events with or without the smoker. I hope you enjoy it as much as we do.
Smoked Mashed Potatoes
Smoked Mashed Potatoes
Toppings
Instructions
-
Get a large pot, fill it with water and bring to a boil.
-
Cut the Russet Potatoes into cubes, then toss them into the boiling water for 15-20 minutes or until fork tender. Then toss them into a large mixing bowl.
-
Heat up a medium sized pan using low-medium heat with about 1 Tbsp. of Butter.
-
While the pan is heating up, finely mince your Shallots and Garlic.
-
Once the butter has fully melted, throw the Shallots into the pan, fry them until they become nice and tender. About 3-4 minutes.
-
Once the Shallots become tender toss in the Garlic for approximately 1 minute or until fragrant. Then pour the contents into the same large mixing bowl for the potatoes.
-
Heat up a large frying pan or griddle and start cooking the Applewood Smoked Bacon. Cook the bacon at a low - medium heat until it becomes crispy. This will take around 8 - 10 minutes, be sure to flip the bacon as needed.
-
As the bacon cooks you may start mixing the Heavy Cream, Sour Cream, Butter, Montreal Steak Seasoning, and Smoked Gouda in the large mixing bowl with the Potatoes, Onions, and Garlic.
-
Once the bacon is complete, mince it into tiny pieces and take half of it and throw it into the mixing bowl with the rest of your ingredients.
-
Take a potato masher and mash the mixture together until thoroughly mixed. I advise against using a mixer because you could over mix, and the potatoes may become starchy.
-
Now that the Potatoes are completely mixed, you're ready to smoke. Preheat your smoker to 225°F.
-
Place the Potatoes in an aluminum tray, or a cast iron skillet, then set them into the smoker for 15-20 minutes. Before placing them into the smoker, you may shred a thin layer of smoked gouda on top.
Toppings
-
Once out of the smoker, you may now top the potatoes with the rest of the Bacon and your thinly sliced Green Onion and they are ready to serve!
Servings 20
- Amount Per Serving
- Calories 485kcal
- % Daily Value *
- Total Fat 34g53%
- Saturated Fat 20g100%
- Trans Fat 1g
- Cholesterol 92mg31%
- Sodium 790mg33%
- Potassium 701mg21%
- Total Carbohydrate 34g12%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 10g20%
- Vitamin A 931 IU
- Vitamin C 20 mg
- Calcium 167 mg
- Iron 2 mg
- Vitamin D 56 IU
- Vitamin E 1.34 IU
- Vitamin K 26 mcg
- Folate 34 mcg
- Magnesium 56 mmol
- Manganese 0.01 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
