So delicious, so filling, your Grandma would approve!
Total Time: 1 hr
Prep: 35 min
Cook: 25 min
Level: Easy breezy
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*
1/2 to 1 teaspoon seasoned salt, such as Lawry’s
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons black pepper
2 tablespoons kosher salt
1 teaspoon cayenne pepper
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.
Combine the garlic powder, paprika, black pepper, salt and cayenne.