Saturday, February 18, 2012

Creole Mashed Potatoes

Creamy mashed potatoes containing the not so typical ingredients of onions and egg, here served with green beans and my Hamburger Steak with Creamy Onion Gravy.

Creole Mashed Potatoes

There is nothing remarkable about a photograph of mashed potatoes. It really just looks like a pile of mashed potatoes! What sets this recipe apart though, is the use of both onion and egg in the potatoes.

It's an old Creole heirloom recipe from a 1981 Louisiana cookbook I own called La Bouche Creole, and a method of making mashed potatoes that, unfortunately, is quickly becoming a lost recipe. Some of you completely know and probably still love this old dish, but I know that some of you will freak out about the whole raw egg thing too. In my mind, like Spaghetti alla Carbonara, the egg being dropped into the hot potatoes and quickly beat in, cooks them through, but as a caveat I have to throw in the standard recipe raw egg warning - children, the elderly and those with compromised immune systems, may need to avoid dishes using raw eggs.

By the way, the mixer is your friend here, so while you should avoid using a food processor for making mashed potatoes which will reduce them to an undesirable gummy texture, do use your stand mixer, or a powerful hand mixer to break them down and make a wonderful, creamy mashed potato. The potatoes pictured above were served with my hamburger steak and homemade creamy onion gravy - one of The Cajun's most favorite meals in my recipe box.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Creole Mashed Potatoes

©From the Kitchen of Deep South Dish
Prep time: 30 min | Yield: About 4 to 6 servings

Ingredients
  • 3-1/2 pounds potatoes, Russets or Yukon Gold
  • 1/2 cup of finely minced onion
  • 1 tablespoon of kosher salt, for boiling potatoes
  • 1/2 to 1 teaspoon of kosher salt, or to taste, for seasoning
  • 1/4 teaspoon of white pepper or freshly ground black pepper, or to taste
  • 1/4 cup (1/2 stick) of unsalted butter
  • 1 large egg
  • 3/4 cup to 1 cup of evaporated milk, heated, more or less
Instructions

Peel and dice the potatoes, add to a large stockpot along with the onion, bring to a boil, add the 1 tablespoon of salt and boil for for about 12 to 15 minutes, or until potatoes are very tender. Drain.

Add potatoes, 1/2 teaspoon of salt, pepper and butter to a mixer bowl and beat on low until butter is incorporated and potatoes are mashed. Increase speed to medium high and add the egg beating until potatoes are smooth and no lumps remain. Reduce speed back to medium to medium low, adding in the heated evaporated milk, a little at a time, until the potatoes reach desired consistency. Taste and adjust seasonings as needed.

Note: If you use salted butter, taste the potatoes before adding the additional salt for seasoning.

To Make Ahead: Prepare all the way up to and including adding the egg, beat in well, until potatoes are well mashed and blended. Let cool, cover and set aside or refrigerate. When ready to make the mashed potatoes, warm the potatoes in the microwave, then beat in hot evaporated milk to desired consistency and serve immediately.

Raw Egg Caution: Although the hot potato cooks the egg yolk, a caution is extended to children, the elderly and those with compromised immune systems, who may need to avoid dishes using raw eggs.

Source: http://deepsouthdish.com

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Posted by on February 18, 2012
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7 comments:

  1. I have used onion in mashed potatoes before but never an egg. Sounds interesting. What does the egg give to the dish? I will have to try this next time I make mashed potatoes. I have another question for you. Do you allow your photos to be pinned on Pinterst? Linking back to your blog of course.

    ReplyDelete
  2. The egg just adds a little richness - of course pinning is great! I have started including a "Pin-it" button above the recipe on my newer posts (still have to go back to all the older ones) in fact - just click on the button and you're good to go! I have seen some folks reposting actual recipes within the description on their Pin page though. That? Not so good. But yes, using Pinterest as it was intended will link right back and is a great thing for sharing things you love!

    ReplyDelete
  3. I'm so excited to read this recipe. I will give it a try.

    ReplyDelete
  4. This sounds right up my alley! And I love the egg addition, never heard of that so thanks for enlightening me! anne

    ReplyDelete
  5. I put onion in most dishes and you know I'll put an egg in/on most anything so I'm sure I'd love these as well as the steak and gravy - I believe I'll make the very same meal you had. Does the egg do anything for the potatoes besides add color - never mind, I just read your answer to "My home life."

    ReplyDelete
  6. I've never tried putting an egg in mashed potatoes. Interesting.

    ReplyDelete
  7. Hey Larry! The egg doesn't really add much to the color - just adds a little extra richness & creaminess. Let me know if you try it! Remember to beat it in quickly - don't want scrambled eggs in the potatoes!!

    ReplyDelete

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