Red Hots {Cajun Mashed Potatoes}

ByJaren Updated on
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A Copeland’s of New Orleans Restaurant copycat-Mashed red potatoes seasoned and boiled in crab boil!!

Red Hots-A Copeland's Restaurant Cajun mashed potato recipe |Diary of a Recipe Collector

So this dish is not your most typical Cajun dish served in homes across Louisiana, but it is a dish that screams Cajun flavors!  Copeland’s Restaurants are located in a few Southern states, and they have such amazing, flavorful food.  The one in our town did close down, and I was so sad to see it go.  One of their signature side dishes are these Red Hots.  My husband would always get them along side a steak.  My mouth is watering just thinking about all the delicious food we would eat there.

So it had been YEARS since we ate there, and I really wanted to try to make these at home. They came out so awesome!  I knew I wanted to share them with you guys as part of my monthly Cajun Cookin’ posts.  I mean, after all, there is not a crawfish, crab, or shrimp boil in our state that doesn’t have the corn and potatoes with it.  These Red Hots are the same flavors you find in the potatoes at a crawfish boil.  What’s not to love?

As Copeland’s did, I left most of the skins on to give that true flavor and texture.  You must make these soon!

I used Zatarains, for the crab boil, which you can find on Amazon if your grocery store doesn’t carry it!!

Red Hots {Cajun Mashed Potatoes}

Red Hots {Cajun Mashed Potatoes}

Ingredients

  • 8 cups of chopped red potatoes (about 5 large), unpeeled
  • 8 cups water
  • 2 tsp dry crab boil*
  • 1 1/2 tbsp liquid crab boil*
  • 6 tbsp butter
  • 1 cup milk
  • 1 1/2 tsp salt

Instructions

  1. Fill a large pot with the 8 cups of water.
  2. Add dry and liquid crab boil and stir. Turn on heat to high.
  3. Add potatoes and bring to a boil. Boil until potatoes are fork-tender.
  4. Drain potatoes into a colander place back into pot.
  5. Add butter and begin mashing potatoes until mostly smooth.
  6. Add milk and salt and stir.
  7. Taste to season with more salt if necessary.

Notes

*I used Zatarains.

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© Jaren
Category: Side Dish

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