Crawfish And Corn Over Smoked Gouda Potatoes

• Potatoes:
• 6 cups cubed peeled baking potato (about 1 1/2 lb)
• 2/3 cup 1% low-fat milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3/4 cup (3 oz) shredded smoked gouda cheese
• Crawfish:
• 2 tbsp butter
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/4 tsp ground red pepper
• 1/4 tsp dried thyme
• 1/4 tsp black pepper
• 1 (16 oz) package frozen cooked pealed crawfish meat, thawed
• 1/2 cup chopped green onions
• Fresh thyme sprigs

1. 1. To prepare the potatoes, place potato in a saucepan, cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain. Return potato to pan; ad milk, 1/4 tsp salt and 1/4 tsp black pepper. Mash the potato mixture with a potato masher to desired consistency. Stir in cheese. Keep warm.
2. 2. To prepare crawfish, melt butter in a large nonstick skillet over medium high heat. Add onions and garlic; saute 5 minutes. Stir in corn, saute 2 minutes. Add 1/2 tsp, paprika, red pepper, thyme, 1/4 tsp black pepper, and crawfish, saute 5 minutes or until thoroughly heated. Remove from heat, and stir in green onions. Serve the crawfish mixture over the mashed potatoes. Garnish with fresh thyme sprigs, if desired.

potatoes, baking potato, milk, salt, black pepper, gouda cheese, crawfish, butter, onion, garlic, corn kernels, salt, paprika, ground red pepper, thyme, black pepper, crawfish meat, green onions, thyme

Taken from www.epicurious.com/recipes/member/views/crawfish-and-corn-over-smoked-gouda-potatoes-50165777 (may not work)