A Copeland’s of New Orleans Restaurant copycat-Mashed red potatoes seasoned and boiled in crab boil!!
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!
- 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
- Fill a large pot with the 8 cups of water.
- Add dry and liquid crab boil and stir. Turn on heat to high.
- Add potatoes and bring to a boil. Boil until potatoes are fork-tender.
- Drain potatoes into a colander place back into pot.
- Add butter and begin mashing potatoes until mostly smooth.
- Add milk and salt and stir.
- Taste to season with more salt if necessary.
*I used Zatarains.
Other posts you might like: