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.
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.
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.
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.
Find it online: https://goingmywayz.com/cajun-mashed-potatoes/