Cajun Mashed Potatoes
You can’t go wrong with a huge pile of Cajun mashed potatoes with a lake of gravy in the middle.
Servings 8
Calories 470kcal
Ingredients
For the mashed potatoes
- 3 pounds Russet potatoes peeled, quartered
- Kosher salt
- ¼ pound unsalted butter
- 1 cup half-and-half
- ½ cup sour cream
- ½ teaspoon ground black pepper
- One batch Cajun gravy
To 'Cajunize' the potatoes
- 1 tablespoon extra virgin olive oil
- 12 ounces Andouille sausage diced
- ½ cup white onion diced
- ¼ cup celery diced
- ¼ cup green bell pepper diced
- 1 tablespoon Creole seasoning
- ¼ teaspoon dried thyme
- hot sauce to taste
- kosher salt
- ground black 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 in a small sauce pan.
- 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.
Notes
For the richest, creamiest potatoes use full-fat half-and-half and sour cream.
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