Blackened Chicken over K-Paul’s Mashed Potatoes - Louisiana Cookin

By kimvess

Ingredients

• ■6 each 6- to 8-ounce chicken breasts
• Seasoning
• ■3 tablespoons Chef Paul Prudhomme’s Blackened Redfish Magic
• ■1 stick unsalted butter, melted and allowed to cool
• K-Paul’s Mashed Potatoes
• ■3 medium to large russet potatoes (about 3 pounds peeled)
• ■1 stick unsalted butter, melted
• ■2 cups heavy cream
• ■2 tablespoons plus 1/2 teaspoon Chef Paul Prudhomme’s Vegetable Magic (or Meat Magic or Seasoning Salt)

Details

Servings 6
Adapted from louisianacookin.com

Preparation

Step 1

Heat a large, dry cast-iron skillet over very high heat until it is extremely hot (about 450° to 600°F). Spread a little butter on each side of the chicken breast. Sprinkle top and bottom sides of chicken breast with Chef Paul Prudhomme’s Blackened Redfish Magic®. Cook on each side until done (about 165ºF with a thermometer). Serve while piping hot with K-Paul’s Mashed Potatoes.

Dice 1 potato into 1-inch cubes and the other 1 into 1/2-inch cubes. Boil potatoes until the large-diced potatoes are fork tender (about 20 to 25 minutes). Drain thoroughly. While the potatoes are draining melt the butter in a small skillet, then remove from the heat. Place the drained potatoes in a food processor or mixer and process until smooth (you may have to do this in batches).

With the machine running, slowly add the melted butter to the potatoes, and when it is mixed in add the cream. Process only until the potatoes are stiff and not dry, about 3 to 4 minutes. When the potatoes reach the right consistency add the Magic Seasoning Blend and pulse a couple of times, just to mix it in. Do not over-mix.