Crawfish Mashed Potatoes
Submitted by youngsu
Buttery crawfish mashed potatoes with garlic, chives, and heavy cream folded with a pound of crawfish tails. A Louisiana-style side dish that can steal the spotlight from any main course.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
50 minThese aren’t your average mashed potatoes. Not even close.
White potatoes get boiled, drained, and then dehydrated right in the pot to drive off excess moisture. That’s the restaurant trick for mashed potatoes that are creamy, not gluey. Then they’re sauteed in butter with garlic and chives before the crawfish tails go in.
A full pound of crawfish gets mashed and folded right into the potatoes with heavy cream, turning every spoonful into a rich, seafood-laced bite seasoned with white pepper.
Serve them as a bed under seared fish, or honestly, just eat them on their own. Nobody’s judging.
Chef Tips
- Dehydrate the potatoes in the pot for 2 minutes after draining. This step removes excess water and gives you a fluffier, creamier mash.
- Use a hand masher, not a food processor or blender. Over-processing potatoes turns them gummy.
- Add the cream gradually until you hit your preferred texture. You might not need the full half cup.
- White pepper blends invisibly into the potatoes. Black pepper works too, but you’ll see the specks.
Ingredients
Directions
Place the potatoes in a pot and cover with water.
Season the water with salt.
Bring the potatoes up to a boil and reduce to a simmer.
Simmer the potatoes until fork tender, about 8 to 10 minutes.
Remove from the heat and drain.
Place the drained potatoes back in the pot and return to the heat.
Cook the potatoes for 2 minutes, stirring constantly, to dehydrate the potatoes.
In a sauté pan, melt the butter.
Sauté the potatoes in the melted butter for 2 minutes.
Stir in the garlic and chives.
Season the crawfish with Essence.
Using a hand-held masher, mash the potatoes with the remaining butter.
Fold in the crawfish and continue mashing.
Add in enough cream to the desired texture.
Season the mashed potatoes with salt and white pepper.
Spoon the two sauces on the bottom of the plate.
Using a knife, swirl the 2 sauces together.
Mound the potatoes in the center of the sauce.
Lay the fish directly on top of the potatoes.
Garnish with the fried herb salad, parsley, and peppers.
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