Cajun Smashed Redskins

• For the potatoes
• 1 1/2 pounds small redskin potatoes ( larger babies )
• Water
• 3/4 cup dry white wine
• 4 medium cloves garlic, peeled but left whole
• 2 tablespoons plus 2 more teaspoons of your favorite Cajun seasoning (or use mine which follows)
• 1/2 teaspoon cayenne pepper
• 4 tablespoons butter
• 1/4 cup thinly sliced green onions plus a little more for garnish
• Cajun Seasoning
• 2 tablespoons fine sea salt
• 2 tablespoons sweet Hungarian paprika
• 1 tablespoon granulated garlic or garlic powder
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon celery seed

1. Take your potatoes and peel a strip around the circumference of each one and place them in a 4 quart pot. Add water to just barely cover them and then stir in the wine, garlic cloves, 2 tablespoons of the Cajun seasoning and the cayenne pepper.
2. Bring up to a boil and then simmer until the potatoes are fork tender. Drain the potatoes and return them along with the garlic to the pot.
3. Start mashing the potatoes with a potato masher or large fork. Just a few mashes and then add the butter, 2 teaspoons of the Cajun seasoning and the quarter cup of green onions. Mash a few more times until you get a creamy but somewhat chunky consistency. Place in a serving bowl and garnish with a little more green onion.
4. Combine all the ingredients and store in a covered container.

potatoes, potatoes, water, white wine, garlic, cayenne pepper, butter, green onions, cajun seasoning, salt, sweet hungarian paprika, garlic, ground black pepper, cayenne pepper, basil, oregano, onion powder, thyme, celery

Taken from food52.com/recipes/33265-cajun-smashed-redskins (may not work)