Creole Mashed Idaho® Potatoes

Brown Sugar Kitchen presents a comfort food classic that blends flavors from the various cultures of New Orleans. Chef Tanya Holland partially peels the potatoes for a rustic look and texture.

Ingredients:

Roasted Garlic

  • 1 whole garlic head
  • ½ teaspoon olive oil
  • 1 teaspoon water
  • Salt and pepper, to taste

Creole Spice

  • 3 tablespoons kosher salt
  • 3 tablespoons herbes de Provence
  • 3 tablespoons ground cumin
  • 5 teaspoons cayenne pepper
  • 4 teaspoons freshly ground black pepper
  • 4 teaspoons paprika

Creole Mashed Potatoes

  • 2 pounds Idaho® Yukon Gold potatoes, unpeeled
  • 2 tablespoons salt
  • 6 tablespoons unsalted butter
  • 1½ cups heavy cream
  • 2 tablespoons Roasted Garlic (see recipe)
  • 4 scallions, small dice, both white and green parts
  • 1 tablespoon plus ½ teaspoon Creole Spice (see recipe)
  • ½ teaspoon Tabasco® sauce
  • ¼ teaspoon freshly ground white pepper
  • Kosher or sea salt, to taste

Directions:

Roasted Garlic

  1. Preheat oven to 300°F. Place garlic head root-end up and cut in half horizontally.
  2. Place both halves, cut side up, on a piece of aluminum foil. Drizzle with the olive oil and water and sprinkle with salt and pepper.
  3. Close up the foil and bake until garlic cloves ooze from the papery skin, about 1 hour. Squeeze out the roasted garlic and use as needed.

Creole Spice

  1. In a bowl, thoroughly mix the spices together. Store in an airtight container. Makes about ⅓ cup.

Creole Mashed Potatoes

  1. Peel three-quarters of the skin off the potatoes, leaving some skin for a rustic look and texture.
  2. Place potatoes in a pot and cover with cold water. Add 2 tablespoons of salt and bring to a boil.
  3. Lower to medium-high heat and cook potatoes until soft enough to mash with a fork, about 20 minutes.
  4. Drain potatoes in a colander. While potatoes are draining, add butter, cream and roasted garlic to the potato pot.
  5. Return potatoes to the pot and begin to mash them to desired consistency. Fold in the remaining ingredients and season with salt to taste.
Print Recipe

Yield: 4

Source:
Tanya Holland
Brown Sugar Kitchen, Brown Sugar Kitchen Cookbook
Oakland, CA

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