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| 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.
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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
Instructions
- 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
Peel and dice the potatoes, add to a large stockpot along with the onion, cover with water plus about an inch, 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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