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Smoked Mashed Potatoes

Smoked Mashed Potatoes

By Jason K. Morse

These mashed potatoes are smokin' delicious. Potatoes are boiled until tender before getting a splash of smoked butter and cream, then baked on the Traeger just long enough to give them a slight crust.

Prep Time

20 Min

Cook Time

45 Min


Signature Pellet Blend


This recipe serves:


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Units of Measurement:
As Needed Chicken stock or water
2 Pound red bliss potatoes, scrubbed and diced
1 Cup whole milk
1/4 Cup (1/2 stick) salted butter
1/2 Cup sour cream
1/2 Cup shredded or grated Parmesan cheese
1/2 Cup sliced green onions
To Taste kosher salt
To Taste freshly ground black pepper


  • 1

    Place the diced potatoes in a medium saucepan or stockpot and cover with chicken stock or water by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until fork-tender. Cook for 4-5 minutes more, until soft.

  • 2

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F / 204 ˚C

  • 3

    Add the butter and milk to a cast-iron skillet or ovenproof pan. Place on the grill grates as the grill preheats until the butter is melted, 7 to 10 minutes. Carefully remove the pan from the Traeger using heatproof gloves.

    400 ˚F / 204 ˚C


  • 4

    Drain the potatoes and transfer to a large bowl. Add the melted butter/milk mixture and mash to combine. Add the sour cream, Parmesan cheese, and green onions, and season with salt and pepper to taste.

  • 5

    Transfer the mashed potatoes to the cast-iron skillet, then place the skillet on the grill grates. Close the lid and cook until the potatoes have a slight crust and are bubbling, about 15 minutes.

    400 ˚F / 204 ˚C


  • 6

    Carefully remove the mashed potatoes from the Traeger using heatproof gloves. Let cool for 5 minutes before serving. Enjoy!

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