Potatoes and Caviar

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READY IN: 1hr 15mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 28
    small red potatoes (about 3/4 pound)
  • 12
    cup milk
  • 1
    tablespoon butter
  • 14
  • salt & freshly ground black pepper
  • 1
    tablespoon fresh chives, plus more for garnish
  • 2
    tablespoons melted butter
  • 3
    ounces red caviar (about 1/4 tsp per potato)
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DIRECTIONS

  • In a saucepan, cover the potatoes with cold water; bring to a boil and simmer until tender but still quite firm when pierced with the tip of a knife; remove all but 4 potatoes and continue to cook these 4 until soft.
  • When cool, cut the tops off the group of 24 potatoes; scoop out the flesh with a melon baller, leaving a 1/4" thick wall; place the pulp in a double boiler or metal bowl over simmering water to keep it warm; peel and add the 4 remaining potatoes.
  • Cut a small slice off the bottom of each potato so that they will stand upright on a baking sheet; preheat the oven to 375°; Heat the milk and melt the butter in a small saucepan; push the potato flesh through a ricer, food mill or wide-meshed sieve.
  • Stir the milk into the potatoes a bit at a time, until they are creamy; add creme fraiche, salt and pepper and 1 T chives; pipe the potatoes into the shells, making sure the cut edges are covered.
  • Bake until golden brown and slightly puffed, about 15 minutes; brush with melted butter and bake another 15 minutes; remove from oven and top with caviar and chives.
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