Step 1

Boil potatoes before smoking them. Bring a large pot of water, filled with diced potatoes and a heaping tablespoon of salt, to a boil. Boil potatoes until fork-tender, about 10 minutes. Strain potatoes and set aside.

Step 2

Roast garlic while potatoes boil. To do this, add garlic and olive oil to a small pan on the stove on medium heat. Stir regularly, until garlic becomes fragrant and translucent. Add in a stick of butter (½ cup) and turn off the heat, before the garlic begins to brown. Transfer to a large bowl for mixing.

Step 3

Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 225 degrees F for 15 minutes..

Step 4

Mash potatoes. Add potatoes to the large mixing boil with garlic olive oil. For chunky smoked potatoes, use the back of a large fork or a potato masher to smash them. For very smooth smoked mashed potatoes, use an electric beater.

Step 5

Fold in cream cheese and heavy cream with a spatula or spoon until combined. You don’t need to over-mix. At this point you can add some salt and pepper to taste.

Step 6

Transfer prepared mashed potatoes to a large cast iron skillet or smoker-safe casserole dish. Top with diced butter.

Step 7

Smoke mashed potatoes at 225 degrees F for 1-2 hours. The longer you smoke, the more smokey they become. (I usually smoke them for about 1 hour.)

Step 8

Garnish smoker mashed potatoes with freshly grated cheddar cheese and chives. Serve when cooled and enjoy.