This recipe was named not for real dirt but for all the little bits of ground meat that give it its color. If I had to list the dishes in my very favorite meal, this wonderful Louisiana specialty would definitely be included, along with roast pork and candied yams. – Chef Paul Prudhomme
Categories: Side Dishes
Corn and Andouille Soup
Stuffed Bell Peppers
Potato Salad with Green Onion Salad Dressing
Muffuletta Pasta Salad
K-Paul’s Mashed Potatoes
This is the way we make mashed potatoes at K-Paul’s, and our customers say they are to die for! Since people are always asking what our secret is, we thought we’d share it with you. If a potato dish can be considered first class, this one definitely is.
