Delicious Creamy Smoked Mashed Potatoes
Spicy Smoked Mashed Potatoes are creamy, smoky, and loaded with green onions and crispy bacon for bold, irresistible flavor.
Smoked Mashed Potatoes With Ghost Pepper Cheese
Wow! I’ve made these Smoked Mashed Potatoes a few times now, and they are always a crowd-pleaser. Every time I serve them, Brant says, “I never want potatoes made another way.” That’s the best compliment I could ask for! These mashed potatoes are packed with smoky goodness and have a fiery kick thanks to ghost pepper cheese.
What Makes These Smoked Mashed Potatoes So Amazing?
For the ultimate smoked mashed potatoes, start with Yukon Golds for rich, buttery texture—though russets work just as well. Blend them with cream, a stick of butter, and ghost pepper cheese for a bold kick. Blistered red peppers add smoky depth. Top with paprika, crispy bacon, and fresh chives for a seriously flavorful dish that’s hard to resist.
Pro Tip:
If you are making this with Alabama White Sauce Chicken with your Smoked Mashed Potatoes, which I highly recommend, you can leave the mashed potatoes on when you heat the grill to 400℉ . The recipe says to turn it up to 300℉ to heat the mashed potatoes back up to temperature but ignore that if you plan on making something else. 300℉ is the minimum.
Here’s why I love these Smoked Mashed Potatoes!
- These mashed potatoes are loaded with roasted red peppers, green onions, and crispy bacon for maximum flavor.
- The ghost pepper cheese is the real star here. It’s spicy, bold, and absolutely delicious—though you can substitute a milder cheese if needed.
- They’re unbelievably creamy, with a smoothness and richness like nothing else I’ve ever made. Honestly, I’m just so proud of how this recipe turned out!
Visual Process for Making Smoked Mashed Potatoes
Step 1
Boil Potatoes
Boil quartered and peeled potatoes for 15-20 minutes or until they are fork tender.
Step 2
Mash ‘Em Up
Use a potato masher, fork, or even a ricer to mash the potatoes until they reach your desired consistency. Some people like them completely smooth, while others prefer a chunkier texture. You do you and I will do me!
Step 3
Butter Is Required
Adding butter to mashed potatoes is essential for several reasons—it’s not just about tradition, but about taste, texture, and overall quality!
Step 4
Cheese It Up!
I love ghost pepper cheese but really you can use whatever cheese makes you happy. Gouda would be an amazing twist on this recipe.
Step 5
Roasted Peppers Are Up Next
Chop up some roasted peppers and stir those puppies in. They add a touch of sweetness.
Step 6
Smoke Those Tators
I use a Recteq, but you are the expert for your own smoker. Smoke them at 225℉ for an hour so they soak up the smoky flavor, then crank the heat to heat them through.
Step 7
Add Toppings
Add crispy bacon bits, sliced green onions (or chives) and a dusting of paprika. These are truly the most flavorful and beautiful mashed potatoes you will ever eat.
Other Smoked Recipes– I love my Recteq!
🌟 Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook! 💬✨
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content—thank you for your support! Rest assured, I only recommend products I personally use and love.
Smoked Mashed Potatoes
Equipment
- Potato Masher
- Measuring Cups and Spoons
- Measuring Cups and Spoons
Ingredients
- 4 Large Yukon Gold Potatoes (or russet, peeled and cut into fourths)
- ½ cup Butter (unsalted)
- 7 oz Ghost Pepper Cheese (shredded)
- ½ cup Heavy Whipping Cream
- ½ cup Roasted Red Peppers (or peppadew if you can find them, chopped)
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 3 Slices Bacon (crumbled)
- 2 teaspoon Green Onions (chopped)
Instructions
- Add 4 Large Yukon Gold Potatoes to large pot and cover with water. Bring the water to a boil and cook the potatoes until they are fork-tender. This usually takes about 15-20 minutes. Once the potatoes are cooked, drain them in a colander.
- Return potatoes to the pot. Using a potato masher, fork, or a ricer, mash the potatoes until they reach your desired consistency. Some people like them completely smooth, while others prefer a chunkier texture.
- Cut ½ cup Butter into small pieces and add it to the mashed potatoes. Stir until the butter is melted and well incorporated.
- Add 7 oz Ghost Pepper Cheese to potatoes and mix well.
- Add ½ cup Roasted Red Peppers and 1 teaspoon Salt.
- Gradually add ½ cup Heavy Whipping Cream. You can add more if needed for creaminess.
- Spray cast iron skillet well with ghee cooking spray. Place mashed potatoes in the cast iron skillet and spread evenly.
- Smoke potatoes at 225℉ for 1 hour. Turn heat up to 300℉ and cook for 10 minutes or until heated through.
- Top smoked mashed potatoes with a dusting of paprika, the crumbled bacon and green onions. Add one tablespoon of butter to the middle to serve.
Notes
Substitutions
- Pepper Jack for a milder heat.
- Smoked Gouda or Cheddar for a rich, smoky flavor.
- Or any cheese you love—it will still taste amazing!