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Cajun Smoked Mashed Potatoes » Simple and Healthy Recipe! ✅

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Smoked Red Potatoes topped with a deliciously creamy Cajun sauce, take these Smoked Cajun Mashed Potatoes on top and make the perfect side dish!

A FUN SMOKED POTATOES RECIPE

If you know me, then you know that I love to use my smoker whenever I can. This Cajun Smoked Mashed Potato has become one of my favorite recipes. They are absolutely bursting with flavor, from the dressing to the sauce, it all works so well together. They work great as an appetizer or a side dish for some of your favorite meals. If you want a spectacular side dish, then you have to make this Smoked Cajun Mashed Potato Recipe!

FREQUENT QUESTIONS:

Can I use other potatoes?

For this recipe I only recommend using red potatoes. They better support the kitchen. I suppose you could use a golden potato, but I haven’t tested it properly with gold yet.

Should I preheat my smoker?

Yes! We recommend that you preheat your smoker to 375 degrees F for 15 minutes with the lid closed.

What are the best wood pellets to use?

You can use any of your favorite granules, but I love going with hickory in this recipe.

Why do I have to microwave the potatoes first?

This is to make sure they are fully cooked after the smoking process and also helps mash the potatoes. You will have to put them in the microwave for about 8 minutes. Insert a fork and if you can easily pierce it, that’s it. If not, microwave for another minute.

What is the best way to make mashed potatoes?

When mashing potatoes, if you need to use a lot of force, you may need to put them back in the microwave to soften them up. You can also use a large spoon, potato masher, flat bottom of a glass, or meat mallet. Mashing the potatoes flattens them out and allows the smoker and olive oil to work their magic and give them a nice texture and crunchy flavor. It won’t always be perfect and cute, but it will always be delicious.

Do I need to pierce the potatoes before microwaving them?

Yes, this helps the potatoes open up as they reheat.

How do I store leftovers?

These can be stored in an airtight container in the fridge (without the toppings) where they will keep for up to 4-5 days. To reheat, place in 350 degree oven until warm, then top with sauce and toppings.

REQUIRED INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF POST)

  • smoked paprika
  • garlic powder
  • onion powder
  • originate
  • parsley
  • Pepper
  • Cayenne pepper
  • extra virgin olive oil
  • red potatoes
  • Mayonnaise
  • thick cream
  • cilantro
  • Red onion
  • chili in pieces

HOW TO MAKE FRASSATE SMOKED CAJUN POTATOES:

Preheat smoker to 375°C with lid closed for 15 minutes. Combine smoked paprika, garlic powder, onion powder, oregano, parsley, black pepper, and cayenne pepper in a small bowl or ramekin and mix. Divide the dressing in half. One will be used for potatoes and one for cajun sauce. In the container used for the potatoes, add the olive oil and mix.

Wash and dry the potatoes. Pierce each potato a couple of times with a fork. Add to a large bowl and pour in the spice mix and olive oil. Pull to cover. Cover and put in the microwave. Cook over high heat for 8 minutes.

Remove potatoes from bowl. Don’t throw away the extra olive oil and dressing (we’ll use that in a minute).

Place the potatoes on a baking sheet lined with parchment paper. Use a large spoon or the flat bottom of a glass to lightly mash the potatoes. A tablespoon of cajun olive oil left over from the bowl you used earlier on each potato.

Place in smoker and smoke for 1 hour. The broiler pan should be directly over the grill grates in the center of the smoker. Close the lid and don’t be tempted to look. This is to ensure that the maximum amount of smoke flavor is infused.

Meanwhile, prepare the cajun sauce. Combine mayonnaise, cream, cilantro, and cajun seasoning in a small bowl and mix until smooth. Refrigerate until ready to serve. Add more or less heavy cream depending on the consistency of your favorite sauce.

When the potatoes are done, garnish each potato with the chopped red onions. Drizzle with Cajun mayonnaise and garnish with a sprinkle of chili flakes and chopped cilantro.

To a good time!

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Smoked Cajun Mashed Potatoes

Smoked Red Potatoes topped with a deliciously creamy Cajun sauce, take these Smoked Cajun Mashed Potatoes on top and make the perfect side dish! # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #ffffff; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-50 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-66 stop {stop-color: #ffffff; } Course: Appetizer, Side Cuisine: American Keyword: Cajun Mashed Potatoes, Mashed Potatoes, Smoked Cajun Mashed Potatoes Recipe, Smoked Cajun Mashed Potatoes Prep Time: 15 minutes Cook Time: 1 hour 10 minutes Total Time : 1 hour and 25 minutes Servings: 12 Calories: 313kcal

  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon of oregano
  • ½ teaspoon parsley
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ½ glass of extra virgin olive oil
  • 12 red potatoes
  • ½ cup mayonnaise
  • ¼ cup cream
  • 1 tablespoon chopped cilantro (+ more for garnish)
  • ¼ cup chopped red onion
  • a pinch of red pepper flakes

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  • Preheat smoker to 375 degrees F with lid closed for 15 minutes.
  • Combine smoked paprika, garlic powder, onion powder, oregano, parsley, black pepper, and cayenne pepper in a small bowl or ramekin and mix. Divide the dressing in half. One will be used for potatoes and one for cajun sauce.
  • In the bowl of the dressing for the potatoes, add the olive oil and mix. Set aside.
  • Wash and dry the potatoes. Pierce each potato a couple of times with a fork. Add to a large bowl and pour in the spice mix and olive oil. Pull to cover.
  • Cover (with cling film or a clean kitchen towel) and place in the microwave. Cook over high heat for 8 minutes.
  • Remove potatoes from bowl. Don’t throw away the extra olive oil and dressing, we’ll use it up in a minute.
  • Place the potatoes on a baking sheet lined with parchment paper. Use a large spoon or the flat bottom of a glass to lightly mash the potatoes. Pour the remaining cajun olive oil over each potato.
  • Place tray in smoker and smoke for 1 hour. The broiler pan should be directly over the grill grates in the center of the smoker. Close the lid and don’t be tempted to look. This is to ensure that the maximum amount of smoke flavor is infused.
  • Meanwhile, prepare the cajun sauce. Combine mayonnaise, cream, cilantro, and Cajun dressing in a small bowl and mix until smooth. Refrigerate until ready to serve. Add more or less heavy cream depending on the consistency of your favorite sauce.
  • When the potatoes are done, garnish each potato with the chopped red onions. Drizzle with Cajun mayonnaise and garnish with a sprinkle of chili flakes and chopped cilantro.
  • I do not recommend freezing.
  • If you are preserving, preserve without the sauce.
  • Use your favorite granules, we use hickory.

Calories: 313kcal | Carbs: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated fat: 5g | Monounsaturated fat: 9g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 100mg | Potassium: 993mg | Fiber: 4g | Sugar: 3g | Vitamin A: 199IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 2 mg Nutritional Disclaimer

Other recipes for smokers

  • Smoked rump roast
  • Smoked Pork Steaks
  • smoked barbecue pizza
  • smoked pepperoni pizza

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