Place the diced potatoes in a pot and cover with water.

Season the water with salt.

Bring the potatoes to a boil, then reduce to a simmer.

Simmer until fork tender, about 8-10 minutes.

Drain the potatoes thoroughly.

Return the drained potatoes to the pot.

Cook over low heat for 2 minutes, stirring constantly to dehydrate.

Melt butter in a sauté pan.

Sauté the potatoes in the melted butter for 2 minutes.

Stir in minced garlic and chopped chives.

Season crawfish tails (assuming Essence = Cajun seasoning).

Mash the potatoes with remaining butter using a hand-held masher.

Fold in the seasoned crawfish tails and continue mashing.

Add heavy cream until the desired consistency is reached.

Season the mashed potatoes with salt and white pepper to taste.

Optionally plate by spooning sauces on the bottom of the plate.

Swirl the two sauces together.

Mound the potatoes in the center of the sauce.

Lay the fish directly on top of the potatoes.

Garnish with fried herbs, parsley, and peppers.