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Truth be told, I’d be happy at Thanksgiving or Christmas with just a big ole plate (or bowl… I’d prefer a bowl) of Cajun mashed potatoes topped with roasted turkey gravy, with a side of good ole fashioned dressing. Oh sure, I love (and make) a great turkey. And all the other dishes that make up a big holiday meal, but these potatoes… They are something special. Oh so buttery and creamy, with just a little kick to them… just enough to make them incredible.
These Cajun mashed potatoes are well worth the extra time you might have to spend at the gym after eating them. I mean, heck, this isn’t the light version of this dish. This isn’t the time for the light version. We’re going for the gusto here. These are the mashed potato big leagues!
I like to use my good ole trusty Dutch oven to make these potatoes and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Cajun Mashed Potatoes
- Bring a large pot of lightly salted water to a boil.
- Add the potatoes. I prefer to not skin or chop my potatoes first. Just throw (er.. lower gently) the entire potatoes into the pot. If you don’t like the skins, remove them first.
- Boil potatoes until fork tender (test the larger ones), 20-25 minutes.
- Remove from heat and drain well.
- Return potatoes to the pot (off the heat) and mash with a potato masher (or use a hand-held blender).
- Add remaining ingredients and mash until well combined and smooth.
- Serve hot with warmed gravy. When reheating (if you have any leftovers), you may have to add a bit more cream (or milk) to get the right consistency.
Nutritional values are approximate.