Cajun Mashed Potatoes

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Cajun Mashed Potatoes are super creamy with cream cheese and half and half. 


Cajun Mashed Potatoes

Try these creamy Cajun Mashed Potatoes from Pioneer Woman. The cream cheese really makes this recipe. Mashed potatoes are one of those seemingly simple dishes that can go wrong in a myriad of ways. Without proper care, they can turn lumpy, gluey and bland. There are, however, steps you can take and pitfalls you can avoid to ensure your mashers come out smooth, velvety and delightfully fluffy.

Pick the right potato

For fluffy smashed spuds, you want a starchy, not waxy potato, like Yukon Gold, Sebago, Coliban or Desiree. You can mix varieties, but personally, I favour an all-Sebago situation because they are cheap, ubiquitous and grab onto fatty ingredients enthusiastically.

Dry ‘Em Out a bit

After draining your potatoes, return them to the hot pan and cook for a couple of minutes to drive off any excess water, because watery mashed potatoes are no fun at all.

Stay out of the cold

You want your butter to be room temperature, and your milk to be warm. Cold ingredients aren’t the end of the world but they will cool down your mash and require more agitation to get fully incorporated, and too much agitation can lead to glue-y potatoes.

Try these Cajun Mashed Potatoes with Grilled BBQ Meatloaf, Grilled Tri Tip Steak, St. Louis-Style Steak or Savory Grilled T-Bones.

  • Author: Ree Drummond
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35


  • 5 pounds Yukon gold potatoes, peeled and cut into chunks
  • 2 sticks butter
  • One 8-ounce package cream cheese, at room temperature
  • 1 cup heavy cream
  • 1 tablespoon Cajun Seasoning, recipe follows
  • 1/2 to 1 teaspoon seasoned salt, such as Lawry’s
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Cajun Seasoning

  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 2 tablespoons black pepper
  • 2 tablespoons kosher salt
  • 1 teaspoon cayenne pepper


  1. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
  2. Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all of the steam to escape.
  3. Turn off the heat before adding the butter, cream cheese, heavy cream and Cajun Seasoning. Mash, mash, mash! Next, add the seasoning salt, salt and pepper. Mash to combine.
  4. Place the lid on the pan to keep the potatoes warm until you are ready to serve.
  5. Cajun Seasoning: Combine the garlic powder, paprika, black pepper, salt and cayenne.


  • Serving Size: 10
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