This recipe is for Crawfish Mashed Potatoes. It is a comfort food that can be eaten alone, or is especially delicious when placed under a grilled steak or succulent piece of local Gulf fish. I do not recommended buying any packaged crawfish from your grocery or seafood market other than Louisiana crawfish. It just will not taste as good. Promise.
6-8 servings as a side dish
- 2 pounds Yukon Gold potatoes
- 2/3 to 3/4 cups half and half (start with 2/3 and as more as needed)
- 1 large garlic clove, minced and mashed to a paste with a bit of kosher salt
- 5 ounces of butter
- 6 ounces Louisiana crawfish tails
- Salt and freshly ground white pepper
- Fresh chives for garnishing
- Cut up and boil the potatoes in salted water until soft, about 20 minutes.
- Warm together the half and half, butter and minced garlic until the butter is melted and the cream scalded.
- Give the crawfish tails a quick sauté in butter, as they are packed only partially cooked.
- Drain the potatoes in a colander, then smash them with a fork for thick and lumpy potatoes, or whisk them with a hand mixer for creamier potatoes. (you will probably have to do this in steps)add them into the pot of butter, cream etc.
- Add the Louisiana crawfish tails to the potatoes, and gently fold all together. Season to taste, and garnish with snipped chives.