Easy Creamy Cajun Mashed Potatoes Recipe

Are you a fan of traditional mashed potatoes but seeking a bit of excitement? Look no further than these Creamy Cajun Mashed Potatoes! They're the perfect blend of familiar comfort and spicy flair. These potatoes are perfect for serving with regular weekday meals or even special meals like Easter or Thanksgiving. 

Looking for another mashed potatoes recipe? Boursin mashed potatoes are creamy and have the added flavor of Boursin cheese. 

Secrets to perfect mashed potatoes

1. Choose the right potatoes: My favorites are red potato, which I will show in the recipe, and yukon gold. 
2. Peel and chop evenly: Peel the potatoes and chop them into evenly sized pieces to ensure they cook evenly and thoroughly.
3. Boil in salted water: Cook the potatoes in generously salted water to enhance their flavor from within.
4. Don't overcook: Be careful not to overcook the potatoes, as they can become waterlogged and gluey. They're done when they're tender but still hold their shape.
5. Taste and adjust: Taste the mashed potatoes before serving and adjust the seasoning as needed. Adding a little more butter, milk, or salt can help balance the flavors and make the mashed potatoes truly irresistible.

Ingredients

• Potatoes- red potatoes have been my go-to for years. If you prefer another potato, go for it.
• Butter- this is not a low-calorie recipe, so don't skimp. I mean, you can reduce the butter but know the flavor and texture will change.
• Milk- you can also use heavy cream if you are going all out, but I think the butter covers it in this recipe. You can also use evaporated milk too.
• Salt- Unless you are salt-restricted, don't skip this.
• Black pepper- is another must for awesome mashed potatoes.
• Cajun seasoning- I married my husband almost 20 years ago, which that means for 20 years I have had Tony Chachere's seasoning in my kitchen. It is a standard for anyone from Louisiana (my hubby is), and we love it. That is what I used for the cajun seasoning.

How To Make

Start by prepping your potatoes. I Iike to use the skins in my mashed potatoes, this is a personal preference. If you don't like skins, peel them before using them. I have shown below what my potatoes look like. I cut off part of the end and any big eyes.

Place potatoes in the large pot of water with salt. Bring it to a boil over high heat and reduce the heat to a gentle boil. Boil potatoes like this until the potatoes are tender. It should take about 20-25 minutes, depending on the size you cut your potatoes. 

Reserve a little of the potato water, then drain potatoes in a large colander. Add the potatoes, butter, salt, pepper, milk, and Cajun seasoning.

Whip them well. I like to use either my hand mixer or stand mixer for this. We like whipped mashed potatoes as it makes them more creamy.

Taste and adjust seasoning as needed. Plate and add another pat of butter while it is still hot, then sprinkle with even more Cajun seasoning.

That is it! The potatoes are done and ready to be enjoyed.

Next, add them to your water with salt. Bring it to a boil and reduce the heat to a gentle boil. Let it sit like this until the potatoes are tender.

Reserve a little of the potato water, then drain the rest. Add the potatoes, butter, salt, pepper, milk, and cajun seasoning.

Whip them well. I like to use either my hand mixer or stand mixer for this. We like whipped mashed potatoes as it makes them more creamy.

Taste and adjust seasoning as needed. Plate and add another pat of butter while it is still hot, then sprinkle with even more cajun seasoning.

Notes

• Probably the most important thing I can teach you about making these potatoes is to MAKE SURE YOU SALT THE WATER when you are boiling the potatoes. If there is one thing you do not want to forget, it is this.
• If you happen to have extras, we never do, they can be cooled and stored in an airtight container for up to 5 days in the fridge. 
• I also really like to use a stand mixer or hand mixer for whipping these potatoes. My family and I love that texture so much better than if you use a potato masher. This is a personal choice though, you can mash them how you like.
• If you want to prep your potatoes a day ahead, you can add them to really cold water and place them in the fridge. I put them in the pan I will be cooking them in for ease. The next day when you are ready, place on the cooktop, salt, and cook as directed.
• Adding in extra garlic powder will add even more flavor. The Cajun seasoning will already have it in there, but you can also add more. 
• For an even bigger kick, add in an additional 1-2 teaspoons cayenne pepper. 
• You can add 3 tablespoons of softened cream cheese at room temperature for an even creamier mashed potato. 

How can I fix salty potatoes?

In this recipe, the saltiness will be determined by you. If you happen to over-salt, add in more dairy- butter or milk to tone that salt down. But, my tip is always to add the salt in small amounts.

Other Side Dishes

• Potato and Zucchini Fritters
• Twice Baked Potatoes with Broccoli
• Broccoli and Cheese Bites
• Acorn Squash-Slow Cooker
• Shaved Brussel Sprouts Salad with Maple Dressing

• Side Dishes
• Skillet