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1
Place the potatoes in a saucepan and cover with water.
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2
Season the water with salt.
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3
Bring the liquid to a boil and reduce to a simmer.
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4
Cook the potatoes for 10 to 12 minutes or until fork tender.
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5
In a small saute pan, over medium heat, render the andouille until crispy, about 4 to 6 minutes.
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6
Drain the potatoes.
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7
Place the potatoes back in the pan and add the andouille, 1 tablespoon butter and 1/4 cup cream.
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8
Using a hand-held masher, mash the potatoes until smooth.
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9
Season the potatoes with salt and pepper.
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10
Set aside and keep warm.
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11
Drain the oysters, reserving the liquor.
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12
Set aside.
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13
In a large saute pan, over medium heat, add the oil.
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14
When the oil is hot, add the onions.
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15
Season with salt and pepper.
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16
Saute for 2 to 3 minutes.
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17
Add the garlic and parsley.
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18
Cook for about 2 minutes.
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19
Add reserved oyster liquor, Worcestershire sauce, hot sauce, and lemon juice.
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20
Bring the liquid to a boil and reduce to a simmer.
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21
Cook for 4 to 5 minutes or until the liquid thickens.
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22
In the sauce pan, stir in the remaining butter and cream.
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23
Season with salt and pepper.
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24
Season the oysters with salt and pepper.
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25
Add the oysters.
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26
Simmer for about 2 minutes or until the edges curl.
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27
To serve, mound the potatoes in the center of each bowl.
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28
Spoon the oysters and sauce around the potatoes.
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29
Garnish with the croutons.
