Crawfish Mashed Potatoes

By polloazul

Ingredients

• 2 pounds of russet or Gold Yukon potatoes (actually , I like to mix them)
• 2/3 to 3/4 cups half and half (I generally a bit more cream if the potatoes sit for a while before serving, hence the two amounts)
• 1 large garlic clove, minced and mashed to a paste with a bit of kosher salt
• 5 ounces of butter
• 6 ounces crawfish tails
• Salt and freshly ground white pepper
• Fresh chives for garnishing

Details

Servings 6

Preparation

Step 1

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 run them through a food mill* (you will probably have to do this in steps) into the pot of butter, cream etc.

5. Add the crawfish tails to the potatoes, and gently stir it all together. Season to taste, and garnish with snipped chives.