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.
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
For the mashed potatoes
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.
Nutritional values are approximate.