Corn Mashed Potatoes

I love mashed potatoes, any way, any time. Grilled on cedar planks, made with roasted garlic, packed with Boursin cheese, it doesn’t matter how they’re made, I’ll eat them. Adding sweet corn takes mashed potatoes to a new special happy place. That great sweet corn pop with the creaminess of the potatoes makes for the perfect combination. These corn mashed potatoes made for the absolutely best side dish.
corn-mashed-potatoesFor a little twist on these corn mashed potatoes, use corn on the cob (you’ll need 3-4 cobs depending on the size), roasting the corn first on a grill or under the broiler. Once charred, remove the cobs from the oven and let cool. Then scrape off the kernels and use them in the potatoes.

Mashed potatoes are also great made in a crockpot. Try some slow-cooker Tennessee-style mashed potatoes.

Corn Mashed Potatoes

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side
Cuisine: American
Servings: 4 -6 servings

Ingredients

  • 1 1/2 pounds yellow potatoes
  • Kosher salt
  • 8 tablespoons unsalted butter
  • 1/2 cup sweet onion chopped
  • 2 cloves garlic minced
  • 2 cups corn kernels
  • Freshly ground black pepper
  • 1 1/2 cups heavy cream

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes. Reduce to a simmer and simmer for 20 or so minutes or until the potatoes are tender.
  • Drain and then mash the potatoes using a potato masher.
  • Meanwhile, melt the butter in a large skillet over medium heat.
  • Add the onions and saute for 5 minutes.
  • Add the corn and saute for 5 minutes.
  • Add the garlic and saute for 2 minutes.
  • Season with salt and pepper.
  • Reduce heat to low and stir in the corn.
  • Add the corn mixture to the potatoes and stir.
  • Season with salt and pepper and serve.

Cedar Planked Cajun Mashed Potatoes

I doubt I’ll ever make mashed potatoes the ‘old way’ again after making cedar planked Cajun mashed potatoes. Mashed potatoes on cedar planks on a hot grill are incredible. The cedar flavor (and aroma) is not overwhelming, but it adds a wonderful new dimension to mashed potatoes. Add some Cajun butter and you have what is unquestionably the tastiest side you can imagine. Did I mention that these potatoes also pack a little kick from the pepper jack cheese, smoked pepper and Cajun seasoning? Just the right amount of kick.

Cedar Planked Cajun Mashed PotatoesI served these cedar planked Cajun mashed potatoes alongside a prime rib that I did on my Char-Broil Big Easy oil-less fryer. It was the perfect meal.

I cooked the potatoes on my just-refurbished 15 year-old Weber gas grill, but any grill will do as long as you can fit the cedar plank onto it!

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches, shrimp and grits and spicy grilled shrimp.

Cedar Planked Cajun Mashed Potatoes

Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Side
Cuisine: American
Servings: 6 -10 servings

Ingredients

For the mashed potatoes

  • 3 lbs Russet potatoes peeled, quartered
  • 1 ⁄4 cup heavy Cream
  • 1 ⁄2 cup unsalted butter softened
  • 2 cups pepper jack cheese shredded
  • Kosher salt to taste
  • 2 teaspoons smoked black pepper
  • 1 teaspoon Cajun seasoning

For the Cajun butter

  • 1/4 pound unsalted butter softened
  • 1 teaspoon Cajun Seasoning
  • 1 3/4 teaspoons Tabasco or Louisiana Hot Sauce

Instructions

For the mashed potatoes

  • Bring a large pot of salted water to a boil. Add the potatoes and boil until tender, about 20 minutes. Drain well then return the potatoes to the pot.
  • Add the remaining ingredients and mash the potatoes using a hand masher or mixer.
  • Place potatoes into a resealable container in the fridge for 1 hour to set.
  • Meanwhile, soak a cedar plank in water.
  • Fire up your smoker for indirect cooking.
  • When the potatoes have set, remove the plank from the water. Add the potatoes in a pile the full length of the plank.
  • Make small indentations in the top of the potatoes and add small spoonfuls of the Cajun butter.
  • Place plank onto the grill and grill 20 minutes or until the potatoes have turned golden brown and are heated through.
  • Serve hot.

For the Cajun butter

  • Combine all ingredients.

Cajun Mashed Potatoes

You can’t go wrong with a huge pile of Cajun mashed potatoes with a lake of gravy in the middle. As a kid I would build a ‘mashed potato dam’, making sure none of the gravy ran into the other foods on my plate. I was pretty opposed to gravy “contaminating” my peas.

Cajun Mashed Potatoes Now that I’m older I’m ok with the gravy getting into other things on my plate. Let that gravy run wild, I say. Specially when that gravy has extra kick. Honestly, these Cajun mashed potatoes don’t need a whole lot of gravy, they can stand on their own just fine.  The combination of andouille, celery, green pepper and onions is fantastic.

Cajun Mashed Potatoes

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side
Cuisine: American
Servings: 8

Ingredients

For the mashed potatoes

  • 3 pounds Russet potatoes peeled, quartered
  • Kosher salt
  • 1/4 pound 1 stick unsalted butter
  • 1 cup half-and-half
  • 1/2 cup sour cream
  • 1/2 teaspoon fresh ground black pepper
  • One batch Cajun gravy

To 'Cajunize' the potatoes

  • 1 tablespoon extra virgin olive oil
  • 12 ounces Andouille sausage diced
  • 1/2 cup white onion diced
  • 1/4 cup celery diced
  • 1/4 cup green bell pepper diced
  • 1 tablespoon Creole seasoning
  • 1/4 teaspoon dried thyme
  • Hot sauce to taste
  • Kosher salt and freshly ground pepper

Instructions

For the potatoes

  • Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 15-20 minutes. Drain.
  • Melt the butter in the half-and-half over medium-low heat.
  • Place potatoes in the bowl of a mixer. Use the paddle attachment on low speed to mash the potatoes. Alternatively, mash the potatoes with a hand masher.
  • Slowly add the butter and half-and-half mixture, sour cream, and salt and pepper to taste. Mix until mashed but not smooth.
  • Stir in the vegetable and sausage mix from below.
  • Serve topped with warmed gravy.

To 'Cajunize' the potatoes

  • Heat the oil in a skillet over medium-high heat.
  • Add the sausage and brown, 4-5 minutes. Remove the sausage and all but 1 tablespoon of the fat.
  • Add the onion, celery, and green bell pepper and saute until tender, 5 minutes.
  • Add the sausage back to the pan and add the remaining ingredients. Stir.
  • Fold into the mashed potatoes and serve.