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


  1. Cut up and boil the potatoes in salted water until soft, about 20 minutes.
  2. Warm together the half and half, butter and minced garlic until the butter is melted and the cream scalded.
  3. Give the crawfish tails a quick sauté in butter, as they are packed only partially cooked.
  4. 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.
  5. Add the Louisiana crawfish tails to the potatoes, and  gently fold all together. Season to taste, and garnish with snipped chives.


2 thoughts on “Crawfish Mashed Potatoes”

  1. Thank you! I recently bought Asian crawfish with a Cajun name on the bag and they were so fishy and awful!

  2. So glad you emphasized Louisiana crawfish tails. They cost more, but they’re worth it.

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