Cajun Mashed Potatoes

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.

Cajun Mashed Potatoes

These Aren’t Diet Taters, Nope

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!

Also try my Cajun-style smothered cabbage and Creole roasted potatoes.

Cajun Mashed Potatoes
Print Pin
5 from 1 vote

Cajun Mashed Potatoes

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.
Course Side
Cuisine American
Keyword Cajun, mashed potatoes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 351kcal

Ingredients

Instructions

  • 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.

Nutrition

Calories: 351kcal | Carbohydrates: 34g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 119mg | Potassium: 830mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 37mg | Calcium: 42mg | Iron: 2mg

Nutritional values are approximate.

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’. That way I could make 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

You Almost Don’t Need Gravy

 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.

Also try my roasted garlic mashed potatoes.

Cajun Mashed Potatoes
Print Pin
5 from 1 vote

Cajun Mashed Potatoes

You can’t go wrong with a huge pile of Cajun mashed potatoes with a lake of gravy in the middle.
Course Side
Cuisine American
Keyword Cajun, mashed potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 470kcal

Ingredients

For the mashed potatoes

To ‘Cajunize’ the potatoes

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.

Nutrition

Calories: 470kcal | Carbohydrates: 34g | Protein: 13g | Fat: 32g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 418mg | Potassium: 941mg | Fiber: 3g | Sugar: 2g | Vitamin A: 863IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 2mg

Nutritional values are approximate.