2  pounds        white potatoes, -- peeled, diced 	                     
	      4  tablespoons   butter					                     
	      1  pound	       crawfish tails, -- cooked		                     
	      1  teaspoon      minced garlic				                     
	      1  tablespoon    chopped chives				                     
						Salt and white pepper	                                                       
	  1/2  to 1 cup      heavy cream				                 
Place the potatoes in a pot and cover with water. Season the water with salt.
Bring the potatoes up to a boil and reduce to a simmer. Simmer the potatoes
until fork tender, about 8-10 minutes.  Remove from the heat and drain. Place
the drained potatoes back in the pot and return to the heat.  Cook the
potatoes for 2 minutes, stirring constantly, to dehydrate the potatoes. In a
saute pan, melt the butter. Saute the potatoes in the melted butter for 2
minutes. Stir in the garlic and chives. Season the crawfish with Essence.
Using a hand-held masher, mash the potatoes with the remaining butter. Fold in
the crawfish and continue mashing. Add in enough cream to the desired texture.
Season the mashed potatoes with salt and white pepper. Spoon the two sauces on
the bottom of the plate. Using a knife, swirl the 2 sauces together. Mound the
potatoes in the center of the sauce. Lay the fish directly on top of the
potatoes. Garnish with the fried herb salad, parsley, and peppers.