Categories: Louisiana Cuisine, Nifty Foodie Original, Side Dishes
“Hey, uh, Amy? You’ve posted this picture before. You know that, right?” I’m sure you guys are thinking that, but this time I’m going to rave about what’s on the right side of that plate. Oh yes, those potatoes.
These aren’t your ordinary mashed potatoes. They are spicy, flavorful and make you want to start peeling crawfish at a newspaper-lined dinner table. Delicious!
I had a similar tasting dish at a local chain that, as a Louisianian, had me thinking, “Why didn’t I think of doing this?” It’s so simple and such a great idea!
Basically, at a crawfish boil, there is more than crawfish there. You have boiled veggies, like corn, potatoes, onions, garlic, etc. This recipe takes those potatoes to a dinner plate-worthy level, if you get my drift. Oh, and you can easily make these in the kitchen. No need for the 100 gallon pots here, folks!
Crawfish Boiled Mashed Potatoes
Source: an original
- 3 lbs. small red potatoes
- 1/8 cup crawfish boil seasoning
- 4 tbsp. butter
- Milk (as needed)
- Fill a pot with water and add pre-washed red potatoes and seasoning.
- Bring to a boil for about 20-25 minutes or until fork tender.
- Let the potatoes sit in the water for 5-10 minutes to absorb the seasoning. (We did 10 minutes. Husband loved them…I thought WAY too spicy, but I’m a wuss!)
- Take the potatoes out and put them in a large bowl. Mash them with the butter added in. If you find this too thick, add milk, a little at a time until you reach the desired consistency.