When you’re making mashed potatoes, use your Traeger to take them to the next level. These smoked mashed potatoes are buttery, cheesy, and topped with crispy bacon, making them a hard-to-beat side dish. I boil and mash Yukon gold potatoes with cream and butter, then smoke them in a cast-iron skillet until the cheese on top turns golden brown.
They’re perfect for Thanksgiving, Christmas dinner, or any backyard cookout where you want a side dish that stands out.
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Easy Traeger Mashed Potatoes
This recipe starts with tender boiled potatoes that get mashed with heavy cream, butter, and green onions. I spread them in a cast-iron skillet, top them with cheddar cheese, and smoke them at 275-300°F until the cheese is golden and bubbly.
The smoking adds a depth of flavor you don’t get from regular mashed potatoes, and finishing them with bacon, sour cream, and extra green onions makes them rich and satisfying. They look impressive but are straightforward to make—most of the work is just boiling and mashing.
What You Need
- Yukon Potatoes (no russet potatoes or a sweet potato variety)
- Heavy cream
- Butter
- Kosher salt & black pepper
- Diced bacon
- Cheddar & cream cheese
- Sour cream
- Scallions/green onions
How to Make Traeger Smoked Mashed Potatoes With Bacon
Step 1 – Fry the Bacon Off
Slice your green onions and set aside. Dice up bacon and fry up in your cast iron skillet (or whatever pan you will use to smoke the potatoes). Set aside bacon. We’ll use this same pan later to spread the mashed potatoes on.
Step 2- Cook the Potatoes
Dice the potatoes and place them in a pot filled with cold, salted water (2 tbsp salt). Bring to boil for 15-20 minutes until fork tender. Strain and return to the pot.
Step 3 – Mash and Season the Potatoes
Select ‘super smoke’ mode on your Traeger and set to 275°C. Mash the potatoes; try using a potato ricer for a smoother consistency if you have one. Otherwise, use a regular potato masher. Add heavy cream, butter, and 1/2 tsp salt to the pot and continue mashing until no lumps and a smooth consistency. Stir in about 1/4 cup of green onions into the mash.
Step 4 – Prepare the Mash
Spread out the mashed potatoes onto your cast iron pan and top with cheese.
Step 5 – Smoke the Potatoes
Smoke at 275°F -300°F for 1 hour until cheese is golden brown, then remove from the smoker and allow to cool for 5 minutes. Serve with sour cream, bacon bits, green onions, and more cheese.
What Type of Potato Works Best?
We found the Yukon Gold type is best for this recipe. However, there are countless varieties of potatoes! From the humble waxy red to the starchy sweet potatoes, and they all will work well…
I just find that the firm texture, low moisture, and medium starch levels in the Yukon Gold work perfectly. The firm texture holds the buttery texture desired for mashing. Low moisture prevents excess water and a slimy consistency.
My Favorite Pellets to Use
You want to infuse a mild to strong wood for maximum flavor. This is SMOKED mashed potatoes after all…I find the robust flavor of oak or hickory works well. w
Don’t want a strong wood flavor? Use mild-flavored wood like cherry or apple.
Don’t Waste The Potato Skins!
Don’t like waste? How about baking the potato skins to perfection? Lightly coat your leftover skins with olive oil and a spice blend with paprika and salt. Spread them on a baking tray and bake in the oven until crisp!
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What To Serve With Mashed Potatoes?
This recipe also makes the perfect side dish for any main dish! Here are some of my favorite mains below:
Smoked Mashed Potato On A Traeger
Equipment
- Traeger Grill
Ingredients
- 2.2 lbs Yukon Potatoes no russet potatoes or a sweet potato variety
- 1/2 cups Heavy cream
- 3 tbsp Butter
- 1 tbsp Kosher salt & black pepper
- 2 slices bacon diced
- 1/2 cup Cheddar
- 1/3 cup Sour cream
- 3 whole Scallions/green onions
Instructions
Step 1 – Fry the Bacon Off
- Slice your green onions.
- Set aside.
- Dice up bacon.
- Fry up the bacon in your cast iron skillet (or whatever pan you will use to smoke the potatoes).
- Set aside bacon.
- We’ll use this same pan later to spread the mashed potatoes on.
Step 2- Cook the Potatoes
- Dice up potatoes and place into a pot filled with cold salted water (2 tbsp salt).
- Bring to boil for 15-20 minutes until fork tender.
- Strain, and place back into the pot.
Step 3 – Mash the Potatoes
- Mash the potatoes.
- Use a potato ricer for a smoother consistency if you have one. Otherwise, use a regular potato masher.
Step 4 – Add Seasonings
- Add heavy cream, butter, and 1/2 tsp salt to the pot and continue mashing until no lumps, and smooth consistency.
- Stir in some green onions into the mash, about 1/4 cup.
Step 5 – Prepare the Mash
- Spread out the mashed potatoes onto your cast iron pan.
- Top with cheese.
Step 6 – Smoke the Potatoes
- Smoke at 275°F -300°F for 1 hour until cheese is golden brown.
- Serve with sour cream, bacon bits, green onions, and more cheese.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
My kids bugged me to make this, I was very sceptical about it because I have always been a crispy potato kinda guy… but now smoked mashed potatoes are my go to side!
thanks Seamus glad you enjoyed this recipe, I loooove these smoked mash potatoes too!! Sometime I also top then with goat cheese and crispy onions!