If you love a classic bowl of mashed potatoes, but want to mix it up, how about trying this recipe for Creamy and Delicious Cajun Mashed Potatoes. You will get the delicious mashed potatoes you are looking for, but with a slightly spicy twist!
Why Make These Mashed Potatoes?
If you are like our family and LOVE mashed potatoes, this question is moot. Mashed potatoes are life in our house.
These potatoes are perfectly creamy, buttery, and have a great little kick that is unexpected.
They work well for meal prep. If you know mashed potatoes, you know how well they reheat. Reheating in the microwave is the easiest, but you can also heat on the cooktop.
You can adjust the spice in this recipe. We like things spicy, but you can tone it down if that is your preference. I will make this note in the recipe.
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-cal 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- another must for awesome mashed potatoes.
- Cajun seasoning- I married my husband almost 20 years ago, 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 eyes that are really big.
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 good. 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.
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.
- This will give the potatoes a great subtle salty flavor you will not get by adding it in later. So, make sure the water is salted.
- Next, if you are looking for potatoes that are creamy like mine, butter is key. Well, butter and milk.
- 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.
FAQ Mashed 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.
I love reds, as noted in the recipe. But you can also use a blend of russets and Yukon gold too. These create a really creamy mashed potato as well.
If you got to mashing and realized the potatoes are undercooked, you are getting little chunks of undercooked potatoes when mashing, there is something you can do. Mash them all the way. Then return to heat and cook on low. Mix occasionally so they don't burn in the pan, but after cooking, the potatoes should soften and you will be good to go.
Other Side Dishes
- Healthy Potato and Zucchini Fritters
- Twice Baked Potatoes with Broccoli
- Broccoli and Cheese Bites
- Acorn Squash-Slow Cooker
- Shaved Brussel Sprouts Salad with Maple Dressing
Cajun Mashed Potatoes
Ingredients
- 5 pounds red potatoes
- 8 ounces butter
- 1-2 cups milk
- 2 teaspoons salt this is a variable, and will be adjusted according to your taste preferences.
- 1-3 tablespoons cajun seasoning
- ½ teaspoon ground black pepper
Instructions
- Make sure and read all instructions thoroughly before starting.
- Prepare potatoes. I like to wash, cut off the ends, and cut out any big eyes. If you prefer, you can also just peel the potatoes.
- Quarter potatoes and place in a pan with enough water to cover them. Add in 2 teaspoons salt.
- Turn heat on high and bring to a boil. Reduce the heat and continue to cook until the potatoes are tender. You don't want to overcook them, but get them to tender. I check by pricking with a fork.
- Reserve ½ cup of the potato water, then drain the rest. Add the potatoes, butter (minus 1 tablespoon for topping), 1 cup of milk, 1 tablespoon cajun seasoning, and black pepper to a bowl.
- With a hand mixer or stand mixer, mix on high until the potatoes are mashed, creamy, and whipped. Taste and adjust seasonings as needed. Our family likes it kind of salty and spicy, so I added another teaspoon of salt and another tablespoon of cajun seasoning.
- Whip again and test again. Once the potatoes are done, plate, then top with the remaining pat of butter. Last, sprinkle with a little more cajun seasoning.
- That is it, you are done!! Now, sit back and enjoy. You deserve it.
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.
- This will give the potatoes a great subtle salty flavor you will not get by adding it in later. So, make sure the water is salted.
- Next, if you are looking for potatoes that are creamy like mine, butter is key. Well, butter and milk.
- 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.