Traeger Roasted Garlic Mashed Potatoes

These Traeger Roasted Garlic Mashed Potatoes are rich, smoky, and irresistibly creamy. I like how the smoked cream cheese and roasted garlic bring a deep flavor that makes these potatoes stand out from traditional mashed potatoes. They’re the kind of side dish that instantly upgrades any meal and always has people asking for seconds.

Why You’ll Love This Recipe

I love this recipe because it combines simple ingredients with bold flavor. I don’t just get fluffy mashed potatoes I get smoky, garlicky potatoes that pair beautifully with grilled meats, holiday roasts, or even a weeknight dinner. I also like how the texture is smooth and velvety thanks to the butter, cream, and sour cream.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 pounds russet potatoes, peeled and cut into pieces
water + 3 tablespoons salt (to boil potatoes)
2 cups butter, softened
1 cup smoked cream cheese, softened
1 cup heavy cream
6 cloves roasted confit garlic
1 cup sour cream
2 teaspoons salt
1 teaspoon pepper

Directions

1. I start by placing the potatoes in a large pot, covering them with water, and adding the salt. I bring it to a boil and cook until the potatoes are fork-tender.
2. I drain the potatoes and return them to the pot to steam dry for a minute.
3. I mash the potatoes until mostly smooth.
4. I add the softened butter, smoked cream cheese, roasted garlic, and sour cream, mixing until well incorporated.
5. I slowly pour in the heavy cream while mashing until the potatoes reach the creamy consistency I like.
6. I season with salt and pepper, then serve them warm.

Servings and Timing

This recipe makes about 12 servings. It takes me around 20 minutes to prepare, 30 minutes to cook, and just a few extra minutes to mash everything together.

Variations

I sometimes swap russet potatoes for Yukon Golds if I want a slightly richer, creamier mash. If I don’t have smoked cream cheese, I like using regular cream cheese with a dash of smoked paprika for that smoky flavor.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I usually warm them on the stove over low heat with a splash of cream or milk to restore creaminess. If I’m short on time, the microwave works too, but I stir halfway through to heat evenly. I avoid freezing because the texture tends to change too much.

FAQs

Can I make these potatoes ahead of time?

Yes, I often make them a day before and reheat with extra cream to keep them silky.

Can I use roasted garlic instead of confit garlic?

Yes, I can substitute roasted garlic if I don’t have confit garlic on hand.

What if I don’t have smoked cream cheese?

I use regular cream cheese and add smoked paprika or liquid smoke for flavor.

Can I make this recipe with Yukon Gold potatoes?

Yes, Yukon Golds work great and give an even creamier texture.

How can I make the potatoes extra fluffy?

I like using a potato ricer instead of a masher for an ultra-smooth and fluffy finish.

Can I add cheese to this recipe?

Yes, I sometimes add shredded smoked cheddar or Parmesan for more flavor.

How do I prevent my mashed potatoes from being gummy?

I avoid over-mixing and make sure to mash while the potatoes are still hot.

Can I make this dairy-free?

Yes, I can use dairy-free butter, plant-based cream cheese, and coconut cream instead of heavy cream.

What main dishes pair best with these potatoes?

I love serving them with smoked brisket, roasted chicken, or a holiday prime rib.

Can I keep them warm for serving at a party?

Yes, I usually keep them in a slow cooker on the warm setting, stirring occasionally.

Conclusion

These Traeger Roasted Garlic Mashed Potatoes are everything I want in a side dish creamy, smoky, and full of rich flavor. I like how they fit perfectly at a holiday table, a backyard barbecue, or even a simple family dinner. Every bite feels indulgent, and they’re always the first thing to disappear at the table.

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