Crawfish Mashed Potatoes
Chef David Woodward
Hilton New Orleans Riverside
The small crustaceans known as crawfish—or mudbugs to the locals—are indigenous to Louisiana and show up in many preparations. Here, chef David Woodward adds cooked crawfish tail meat to scratch-made mashed potatoes to create a hearty side dish with the flavors of bayou country. The potatoes are simmered in Creole crab boil spices to reinforce the regional connection.
10 lb. peeled russet potatoes, cut in 2-in. chunks
4 tbsp. Creole crab boil spices
20 oz. heavy cream
2 lb. cooked crawfish tail meat and fat
1 lb. unsalted butter, cut in 2-in. pieces
1 tbsp. salt
½ tsp. ground white pepper
- In large pot over high heat, bring water to a boil. Add potatoes and crab boil spices; simmer until fork tender. Drain and return potatoes to pot; keep warm.
- In medium saucepan, heat heavy cream until scalded. Add crawfish; heat through. Add mixture to potatoes in pot and mash with a potato masher. Add butter, one piece at a time; mash until fairly smooth.
- Season potato mixture with salt and white pepper to taste. Serve warm.
Photo courtesy of Idaho Potato Commission