Crawfish Mashed Idaho® Potatoes


  • 10 lbs peeled Idaho® Russet Potatoes, cut in 2-inch chunks
  • 4 tablespoons Creole crab boil spices
  • 2 lbs crawfish tail meat & fat
  • 20 oz heavy whipping cream
  • 1 lb unsalted butter, whole
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper


  1. 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 to the pot, keep warm.
  2. Heat the crawfish in the heavy cream, add to the potatoes and mash with a potato masher. Add the butter in 2" pieces, mash until fairly smooth.
  3. Season with salt & white pepper. Careful with the salt, the crab boil usually already contains salt.
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David Woodward
Formerly of - Hilton New Orleans Riverside
New Orleans, LA

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