My husband and I went with a couple of friends to a restaurant called Indigo Landing. It’s a beautiful restaurant overlooking the Potomac River. When the waiter told us the specials, one of the sides was Lobster Mashed Potatoes. I love mashed potatoes. But I think I love lobster even more. It is my favorite birthday dinner that and cheese cake. Here’s a photo of my lobster birthday dinner. Doesn’t it look amazing! Well, it tasted just as good!
But I digress…back to the Lobster Mashed Potatoes. It was absolutely awesome! Normally, I was give my hubby a bite or two of my meal, but once I tasted this, I didn’t want to share. I did, but begrudgingly.
Those Lobster Mashed Potatoes were on my mind for a while and I wanted to recreate them. Now, lobster is not on my food budget all of the time, so I thought I would great Shrimp Mashed Potatoes instead.
1 pound medium-size Yukon gold potatoes, diced (I leave the skins on, but you might prefer to peel the potatoes)
3 cloves garlic, peeled
1/4 cup cream cheese
1/4 cup half & half
6 tablespoons unsalted butter, at room temperature
2 1/2 teaspoons chopped fresh chives
2 1/2 teaspoons chopped fresh Italian parsley
2 1/2 teaspoons chopped fresh thyme
salt and pepper to taste
2 tablespoons unsalted butter, at room temperature
12 ounces medium shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the potatoes:
Place the potatoes, 2 tablespoons of the butter, and salt in a large saucepan. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Simmer until tender, 15 to 20 minutes. Drain the potatoes in a colander. Place the potatoes back into the saucepan. Add the remaining 4 tablespoons butter, the cream cheese and the half & half. Using a hand masher, mash the potatoes until smooth. Stir in the zest, chives, parsley, thyme, salt and pepper. Keep warm over low heat.
For the shrimp:
In a medium nonstick skillet, heat the butter over medium-high heat. Add the shrimp and sprinkle with the salt and pepper. Cook until the shrimp are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside. When cool enough to handle, chop the shrimp into 1/2-inch pieces. Stir the shrimp and any pan juices into the potatoes.
Transfer to a bowl and serve.