Garlic Cajun Smashed Potatoes
A perfect blend of bold flavors and comforting textures, these creamy, buttery potatoes are infused with zesty Cajun spices and aromatic garlic.
Equipment
- Large Pot
- Colander
- Potato Masher
- Baking Sheet
- Small Saucepan
Ingredients
Ingredients
- 2 pounds Yukon Gold or Russet Potatoes Provides a creamy texture for smashing.
- 4 cloves Garlic Fresh garlic adds robust flavor.
- 2 tablespoons Cajun Seasoning Good-quality blend for unique flavor.
- 4 tablespoons Unsalted Butter Contributes richness and creaminess.
- 0.5 cup Heavy Cream Adds indulgent creaminess.
- to taste Salt Enhances all flavors.
- to taste Black Pepper Freshly cracked adds heat.
Instructions
- Wash and peel the potatoes. Cut them into evenly sized chunks, about 1 to 2 inches thick.
- Place the potato chunks in a large pot and cover them with cold water. Add salt to the water.
- Bring the pot to a boil over high heat. Reduce heat to medium and let simmer for 15 to 20 minutes until fork-tender.
- While the potatoes are cooking, peel and crush the garlic cloves, then add them to a small saucepan with the butter. Cook over low heat until fragrant, about 2 to 3 minutes.
- Drain the potatoes in a colander and return them to the pot. Allow them to steam for a few minutes.
- Begin smashing the potatoes gently using a potato masher or the back of a fork.
- Add the garlic butter mixture, heavy cream, Cajun seasoning, salt, and pepper to the potatoes. Mix gently until combined.
- Preheat your oven to 425°F (220°C). Spread the smashed potatoes onto a greased baking sheet.
- Bake for 20 to 25 minutes until the tops are golden brown and crispy.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave.