While you are peeling your potatoes, start a pot of boiling water for your potatoes.

Cut up your potatoes into chunks for easier boiling.

Boil the potatoes until they are ready to be mashed up.

Start your smoker rolling smoke if you aren't already smoking other food.

Strain your potatoes and allow them to drip dry in an over kitchen sink strainer.

Place the butter, cream cheese, bacon, garlic, salt, and pepper in your mixing bowl.

Dump the strained potatoes into the mixing bowl, and start the mixer to mix at low.

Once it has mixed quite a bit, add more milk if needed and add in some cheese.

Spray a casserole pan with a nonstick spray; the pan I cooked in was a 4.8 Quart Pyrex.  If you are using glass, it will be stained, so use one that is okay if it gets stained by the smoker.

Spread the mashed potatoes into your casserole pan and top with more cheese, some bacon, and cut green onions.

Smoke for about an hour if smoking at 225 degrees.  If smoking at a lower temperature, the time will increase, and the cooking time will decrease if smoking at a higher temperature.

You can tell when the casserole is done cooking when the cheese will be melted.