Start out with store bought mashed potatoes.
Transfer the container of mashed potatoes to a tin container, cut up a half a stick of butter and insert the pads of butter evenly.
Scoop out a couple of tablespoons of minced garlic and spread evenly on top.
Set up the smoker for indirect grilling, pit temp between 300-350, add wood for smoke.
When the top just starts to brown up a little whip it up a little to distribute the butter and garlic and then cover it and let it go for another 10 minutes.
I cooked it along side my wife’s chicken pot pie leftovers from the day before.
Chicken pot pie on a smoker brings it to the next level.