Fish and Mashed Potatoes
Fish and mashed potatoes is a classic comfort food. It's perfect for anyone wanting a tasty meal. Whether you're cozy on a rainy day or just want some easy home cooking.
Ingredients
- 2 pounds Russet or Yukon Gold Potatoes peeled and diced
- 8-10 tablespoons unsalted butter, divided
- ¼ cup heated heavy cream or milk,
- 4 6-ounce thin white fish filets, (snapper, tripletail, hogfish, trout, mahi, etc.)
- 2 tablespoons olive oil
- 4 garlic cloves
- 2 lemons
- ¼ cup all-purpose flour (use rice flour for gluten-free)
- 3 tablespoons chopped parsley or another herb (chives, basil, thyme, etc.)
- salt and freshly ground black pepper
Instructions
For the mashed potatoes
- Bring a big pot of water to a boil over high heat. Add a big pinch of salt to the water.
- Peel and dice the potatoes. As the potatoes are cubed, place them in the pot of boiling water to prevent discoloring.
- When the water starts to boil, reduce the heat to medium and simmer until the potatoes are VERY SOFT, about 15 minutes.
- Drain the potatoes in a colander, then return them to the pot they were cooked in. Mash them with a handheld potato masher until smooth.
- Add 3 tablespoons of butter to the mashed potatoes, mixing well. Add more to taste.
- Slowly pour half of the cream over the potatoes and mix to combine. Add more cream until the potatoes are creamy. If you add too much cream, turn the heat on low and let the cream evaporate a bit.
- Season the mashed potatoes with salt to taste.
Cook the fish while the potatoes are cooking
- In a small saucepan, heat 4 tablespoons of butter, 2 cloves minced garlic, the juice of half a lemon, and 3 tablespoons chopped parsley over low heat. Cover and let it heat while the fish is cooking.
- Rinse the fish fillets under cold water and pat dry with paper towels. Lightly season with salt and pepper. Place the flour in a shallow bowl and drop the fish fillets in the flour, making sure to coat both sides evenly. Shake off the excess.
- Over medium heat, add 1 tablespoon of butter and 1 tablespoon of olive oil to the pan. When the butter is melted, add two cloves of smashed garlic. Cook for about 30 seconds until fragrant; add fish in a single layer.
- Cook the fish for 2-3 minutes. Turn and cook until the fish is cooked through and flakes when pierced with a fork, another 2-3 minutes. Remove to a plate. Discard the garlic.
- Wipe the pan clean and cook the remaining fish.
- Plate the mashed potatoes with the fish. Spoon the butter sauce over all. Serve with lemon wedges.
Notes
Mashed Potato Add-Ins
Dairy: Use milk, cream, half and half, sour cream, cream cheese, crème fraîche, Greek yogurt, or just lots of butter.
Additional flavoring: For extra flavor, add green onions, chives, roasted garlic, caramelized onions, grated cheese, horseradish, Dijon mustard, or crispy bacon.
For a Gluten-Free Meal
Substitute the all-purpose flour with white or brown rice flour. Or, just leave it out.
Nutrition
Calories: 615.1kcalCarbohydrates: 49gProtein: 35gTotal Fat: 33gSaturated Fat: 16.6gCholesterol: 132.9mgSodium: 99.7mgPotassium: 1519.1mgFiber: 6.8gSugar: 3.9gNet Carbohydrates: 42.2g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
