These Shrimp and Mashed Potatoes are creamy and remind me of Shrimp and Grits. Just instead of the grits we are using cheesy mashed potatoes.
If you have ever had shrimp and grits and loved it then your sure to love this recipe also.
These mashed potatoes have no lumps and are my absolute favorite way to make mashed potatoes.
Plus they work as a great addition to just about any meal if you decide to make them without the shrimp.
WHAT GOES WITH SHRIMP AND MASHED POTATOES
You can serve this with just about any side vegetable.
I will list a few of my favorites below as an option to make alongside this dish.
SHRIMP AND MASHED POTATOES
Are made with just a few simple ingredients that being of Russet potatoes, sour cream, butter and cheddar cheese.
This recipe here is great for serving 2 people.
Just simply double up this recipe!
Now there are a few tricks to getting your potatoes so creamy.
And step one is using the right tool for the job. Back in the day we used potato mashers.
But those always left clumps in the potatoes and today they’re becoming less and less popular since people are learning that with a potato ricer you can have the creamiest mashed potatoes ever without the clumps.
Below you will find a link under my kitchen essentials where you can find an excellent potato ricer, trust me it’s a kitchen tool you will come to love.
If you do not mind a few lumps in your mashed potatoes then a regular masher will do a great job as well.
Potato ricers look like the one below!
You can cook these potatoes in the slow cooker or if you like on the stove top, completely up to you.
Just keep in mind that the stovetop method cooks them much quicker and is my preferred method.
Note: These mashed potatoes can be done in your slow cooker as well, just follow steps 1-2 and place them in the slow cooker anywhere from 4-6 hours then follow steps 4-5 and you’re done. Don’t skimp on the salt it really helps to bring the flavors all together.
LOOKING FOR VEGETABLE SIDE DISH TO GO ALONGSIDE THIS?
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- 15 medium sized shrimp, deveined
- 4 Russet Potatoes
- 1/2 cup of shredded cheddar cheese
- 4 tbsp of Butter
- 1/3 cup whole milk
- 1 tsp cajun seasoning
- 1 tsp garlic Powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1 tsp parsley to garnish
- Bring a large pot of water to a boil, add in the potatoes whole with the skin on. Making sure all the potatoes are submerged.
- Boil on medium heat till they become fork tender, remove, strain and cool down in a bath of cold water.
- Once the potatoes have cooled down, peel them with your hands running them under cool water helps.
- Place each potatoes into the potato ricer and drop into the pot, once all the potatoes have been riced. Turn up the heat to medium and add in the butter and milk.
- Mash with a potato masher till combined
- Add in the shredded cheddar cheese and stir well till melted into the potatoes.
- Season with salt and pepper taste. Enjoy!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 734Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 172mgSodium: 1477mgCarbohydrates: 80gFiber: 8gSugar: 6gProtein: 26g
These calculations are based off Nutritionix