Dill Mashed Potatoes With Crème Fraîche And Caviar Food

POTATO BLINI WITH CAVIAR

Steps:

• Heat oven to 200 degrees F.
• Stir together mashed potatoes, 1 teaspoon horseradish and flour; set aside.
• Heat oil in a large skillet over medium-high heat. Make blini by dropping 1 tablespoonful of potato mixture into pan. Cook 2 to 4 minutes per side or until golden brown. Remove to a paper towel lined plate to drain. Keep warm in the oven. Repeat with remaining potato mixture.
• In a small bowl, stir together sour cream, remaining horseradish, and dill.
• Serve blini by topping each with 1 1/2 teaspoons sour cream mixture. Garnish with caviar.

CREAMY MASHED POTATOES

Steps:

• Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
• Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.

MASHED POTATOES WITH CREME FRAICHE AND CHIVES

Steps:

• In a large pot, cover the potatoes with cold water and bring to a boil over high heat.
• Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain.
• Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat.
• Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over medium heat until the butter is melted, about 3 minutes.
• Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes.
• Stir in the creme fraiche, the remaining 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes.
• Season with salt and pepper and serve!

SWEET POTATO BLINIS WITH CURED SALMON, CREME FRAICHE, AND CAVIAR

Steps:

• Place prepared sweet potatoes in a medium saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork. Drain well and return to the saucepan. Add the honey and 4 tablespoons of the butter and mash until smooth. If possible, puree this mixture in food mill. In a small bowl, combine the milk and eggs and stir in the sweet potato puree. In another bowl, stir together the flour, baking powder, salt and cayenne. Add the dry ingredients to the sweet potatoes and stir until just blended.
• Melt the remaining butter and reserve. Heat non-stick skillets over medium-heat and coat with some of melted butter. Drop sweet potato mixture into skillets in 1 1/2-tablespoon amounts. Turn once, cooking until golden and crisp, about 1 minute per side. Transfer to a large baking sheet. Repeat the process with the remaining butter and batter. The pancakes can stand at room temperature for 2 hours. Reheat in a 325 degree F. oven for 5 minutes before serving.
• To serve, arrange 3 blinis on a plate and garnish each with a slice of cured salmon, a dollop of creme fraiche and a small spoonful of caviar.

DILL MASHED POTATOES WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot; mash over low heat until almost smooth. Add crème fraîche and butter; whisk until smooth and fluffy. Stir in dill. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring frequently.)
• Top potatoes with caviar and serve.

CREAMY MASHED POTATOES WITH DILL

Steps:

• Scrub the potatoes, and cook, with the garlic, in a covered pot in water that covers them for about 20 minutes, or until they are tender.
• Chop the dill, and place in a serving bowl with the buttermilk and salt.
• When the potatoes are cooked, drain and put them, with the garlic, through a food mill over the buttermilk bowl, or mash by hand in the bowl. Mix and serve.

SOUR CREAM AND DILL MASHED POTATOES

Steps:

• Cook potatoes in boiling water until tender; drain. Mash with remaining ingredients.

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
• Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

DILL-SOUR CREAM MASHED POTATOES

Steps:

• Place milk& butter in a medium bowl.
• Cook potatoes in boiling water to cover, 15 minutes or until tender; drain.
• Mash with milk& butter in the bowl.
• Stir in remaining ingredients.
• Serve immediately.

WARM POTATOES IN RED CAVIAR

Steps:

• Place the potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 20 minutes. Drain off the water and allow the potatoes to cool until they are lukewarm. Peel the potatoes and cut them into 3/8-inch slices. Set aside.
• When ready to serve, return the potatoes to the saucepan. Add the butter, salt and pepper and cook over medium heat until the potatoes are lukewarm. Divide the potatoes among 4 plates.
• Meanwhile, place the caviar in a small bowl and gently stir in the oil. (It will separate the grains of caviar, making it easier to sprinkle on the potatoes.) Sprinkle the caviar on the potatoes and garnish with the parsley and tarragon. Serve immediately.

DILLY MASHED POTATOES

Steps:

• In a saucepan, cover potatoes with water; cook until very tender. Drain; mash with milk. Stir in remaining ingredients.

"TWICE BAKED" BABY POTATOES WITH CAVIAR

Steps:

• Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)
• Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.
• For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.
• Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.