Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Pounds  white potatoes -- peeled, diced
  4        Tablespoons  butter
  1           Teaspoon  minced garlic
  1         Tablespoon  chopped chives
  1              Pound  crawfish tails -- cooked
     1/2           Cup  heavy cream -- (1/2 to 1)
                        Salt and white pepper

Preparation:

Place the potatoes in a pot and cover with water. Season the water with salt. Bring the potatoes up to a boil and reduce to a simmer. Simmer the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Place the drained potatoes back in the pot and return to the heat. Cook the potatoes for 2 minutes, stirring constantly, to dehydrate the potatoes. In a saute pan, melt the butter. Saute the potatoes in the melted butter for 2 minutes. Stir in the garlic and chives. Season the crawfish with Essence. Using a hand-held masher, mash the potatoes with the remaining butter. Fold in the crawfish and continue mashing. Add in enough cream to the desired texture. Season the mashed potatoes with salt and white pepper. Spoon the twosauces on the bottom of the plate. Using a knife, swirl the 2 sauces together. Mound the potatoes in the center of the sauce. Lay the fish directly on top of the potatoes.

Nutritional Information:

340 Calories (kcal); 23g Total Fat; (58% calories from fat); 4g Protein; 32g Carbohydrate; 72mg Cholesterol; 139mg Sodium