Make this recipe from Paula Deen, add a serving of bright green peas on the side and you’ll have a simple but decadent meal.
8-10 red potatoes, cut into rounds
1/2 c. warm whole milk
8 T. (1 stick) butter
1/2 c. sour cream
salt and black pepper
1 c. chopped cooked shrimp
1 tsp. paprika
In a medium pot, cover the potatoes with cold salted water. Bring to boil and cook til tender, 15-20 minutes. Drain well and transfer to a large bowl. Mash the potatoes with 1/2 cup warmed milk, butter and sour cream until mash is right consistency. Add the shrimp and mash again until combined. Adjust the thickness with more milk, as needed. Stir in paprika for added color and flavor. You can make this ahead and reheat it, as needed, in a 375 degree oven.