Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Creamy Mashed Potatoes (Fluffy, Buttery & Easy to Make)

Sarah Smith
Oct 31, 2025
2 min read

Updated: Dec 25, 2025

Bowl of creamy mashed potatoes with melted butter and parsley garnished on top, set against a neutral background.

No holiday or family dinner is complete without a big bowl of mashed potatoes. Smooth, rich, and full of buttery flavor — they’re the definition of comfort food.

This recipe gives you everything you want in a classic mash: perfectly seasoned, fluffy yet creamy, and simple enough for any meal. Whether you’re serving them with roast chicken, steak, or Thanksgiving turkey, they’re always a crowd-pleaser. These fluffy mashed potatoes go wonderfully with cowboy mashed potato casserole or cheesy potato casserole, and they’re great alongside classic chicken and dumplings.

Recipe Card

Servings: 6 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients

3 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
1 tablespoon salt (for boiling water)
½ cup (1 stick) butter, softened
¾ cup heavy cream (or milk for lighter texture)
½ teaspoon salt (to taste)
¼ teaspoon black pepper
Optional: 2 cloves roasted garlic or ¼ cup sour cream for extra flavor

Instructions

Boil the Potatoes: Place potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt. Bring to a boil and cook until potatoes are fork-tender, about 15–20 minutes.
Drain and Dry: Drain potatoes well and return to the warm pot. Let them sit uncovered for 2–3 minutes to release excess steam (this keeps them fluffy).
Mash: Mash using a potato masher, ricer, or hand mixer until mostly smooth.
Add Butter and Cream: Warm the butter and cream together in a small saucepan or microwave. Gradually stir into the potatoes until creamy and smooth.
Season and Serve: Add salt and pepper to taste. Garnish with melted butter, chopped parsley, or a sprinkle of chives.

Tips for Perfect Mashed Potatoes

Use Yukon Golds for buttery flavor or Russets for extra fluffiness.
Don’t overmix — it can make potatoes gummy.
Warm your butter and cream before adding for smoother results.
Add a touch of cream cheese or sour cream for a tangy twist.
Make ahead: store in the fridge and reheat gently with extra cream.

Final Thoughts

These Creamy Mashed Potatoes are the definition of simple perfection — smooth, buttery, and comforting. They’re the perfect companion for any meal, from everyday dinners to festive feasts.

FAQ

Q: What potatoes make the creamiest mashed potatoes? Russet or Yukon gold potatoes mash the smoothest and absorb butter beautifully.

Q: How do I prevent gluey mashed potatoes? Don’t overmix — mash gently and avoid using a blender or food processor.

Q: Can I make mashed potatoes ahead of time? Yes — refrigerate and reheat with a splash of cream or milk to restore creaminess.

Q: How do I keep mashed potatoes warm for a crowd? Keep them warm in a slow cooker on “warm” mode or place the pot over low heat with the lid on.

Q: Can I freeze mashed potatoes? Yes — mashed potatoes freeze well for up to 2 months, especially if they contain cream or butter.