Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Place the lid on the pan to keep the potatoes warm until you are ready to serve.
- Cajun Seasoning: Combine the garlic powder, paprika, black pepper, salt and cayenne.
- Prep Time: :10
- Cook Time: :25
- Category: Side Dish
- Method: Stove Top