Crawfish Mashed Potatoes
Crawfish are freshwater crustaceans resembling tiny lobsters. Although they are native to the bayous and swamps of Louisiana, crawfish are also being cultivated in ponds. For a side dish with New Orleans flair, add the cooked shellfish to mashed potatoes along with Creole seasonings.
10 lb. Idaho russet potatoes, peeled and cut into 2-in. chunks
4 tbsp. Creole crab boil spices
2 lb. crawfish tail meat and fat
20 oz. heavy whipping cream
1 lb. unsalted butter
1/2 tsp. ground white pepper
- In a large pot of cold water, combine potatoes and Creole spices; bring to a boil. Reduce heat slightly; cover and simmer until potatoes are fork tender. Drain and return to pot; keep warm.
- In med. saucepan, combine crawfish and cream. Over low heat, heat until warm.
- Add warm crawfish mixture to potatoes and mash with a potato masher until incorporated. Add butter in 2-in. pieces; mash until fairly smooth.
- To serve, season with salt and pepper to taste. (Careful with the salt; the crab boil usually already contains salt.)