With Thanksgiving coming up soon, I thought it was time to start posting à propos recipes. The following is inspired by the potatoes served before your meal at Deanie’s in Metairie. For folks not “in the know”—when it comes time to throw a seafood boil, it is customary to add corn and potatoes to the water along with the seafood and seafood boil mix to serve alongside the crabs, shrimp and crawfish. At Deanie’s, they serve these delicious potatoes as a substitute for bread before your meal arrives. By using the following method to boil your potatoes for mashing, you will give just enough zing to your mashed potatoes for some real soul.
Just my humble opinion, but Yukon Gold potatoes are the best for mashing, but some people prefer red skinned. Use appropriate mashing potatoes.
Crab Boil Mashed Potatoes
For the water:
1 package (3 oz.) Dry Crab Boil
4 quarts of water
4 tablespoons salt
1 quartered lemon
cayenne pepper to taste
3 lbs yukon gold potatoes, peeled and quartered
1 teaspoon salt
8 Tbsp heavy cream
4 Tbsp butter
2 Tbsp milk
Salt and Pepper
A potato ricer, food mill or masher
Put potatoes into a large pot of crab boil water. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Use ricer, mill or masher to mash potatoes into a separate bowl. Add cream and melted butter mixture. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste. You may add creole seasoning to taste at the end if you desire.