From: Executive Chef David Woodward, Hilton New Orleans Riverside, New Orleans, LA. Yield: Approx. 20 servings.
10 lb. peeled Idaho® Russet potatoes, cut into 2” chunks
4 Tbsp. Creole crab boil spices
2 lb. crawfish tail meat and fat
20 oz. heavy whipping cream
1 lb. unsalted butter
1 Tbsp. salt
½ tsp. white pepper
In a large pot of cold water, add the potatoes and Creole spices. Bring to a boil and simmer until fork-tender. Drain and return potatoes to pot. Keep warm.
Heat crawfish in the heavy cream. Add to potatoes, and mash with a potato masher. Add the butter in 2” pieces. Mash until fairly smooth.
Season with salt and white pepper. Be careful with the amount of salt, since crab boil usually contains salt, too.
