Yield: 4 servings
|2.00 pounds||white potatoes; peeled, diced|
|1.00 pounds||crawfish tails; cooked|
|1 \N||emeril's essence; see * note|
|1.00 teaspoon||minced garlic|
|1.00 tablespoon||chopped chives|
|1 \N||salt; to taste|
|1 \N||freshly-ground white pepper; to taste|
|½ cup||heavy cream; to 1 cup|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Place the potatoes in a pot and cover with water. Season the water with salt. Bring the potatoes up to a boil and reduce to a simmer.
Simmer the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Place the drained potatoes back in the pot and return to the heat. Cook the potatoes for 2 minutes, stirring constantly, to dehydrate the potatoes. In a saute pan, melt the butter. Saute the potatoes in the melted butter for 2 minutes. Stir in the garlic and chives. Season the crawfish with Essence. Using a hand-held masher, mash the potatoes with the remaining butter. Fold in the crawfish and continue mashing. Add in enough cream to the desired texture. Season the mashed potatoes with salt and white pepper. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2433 broadcast 09-30-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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