Best Dill Mashed Potatoes With Crème Fraîche And Caviar Recipes

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.

NEW POTATOES WITH CREME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 350 degrees F
• Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes.
• Cool potatoes before handling.
• Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.
• Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche.
• Garnish top of each potato with red or black lumpfish roe.

MASHED POTATOES WITH DILL

Steps:

• Place 2 pounds small red potatoes and 4 smashed garlic cloves in a pot; cover with salted water. Bring to a boil, then simmer until tender, 15 to 20 minutes. Reserve 1 cup cooking water; drain. Mash the potatoes with 1¿2 cup each cooking water and buttermilk, 3 tablespoons butter, 2 tablespoons chopped dill and 2 sliced scallions, adding the remaining cooking water as needed. Season with salt and pepper.

CREME FRAICHE MASHED POTATOES

Steps:

• Wash but don't peel the potatoes.
• Place in a large pot of water.
• Boil over medium heat until the potatoes are soft, about 15 minutes, then drain.
• Mash the potatoes then add the butter, creme fraiche, salt and and pepper to taste.

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.

HERB-BAKED POTATO CHIPS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Preheat oven to 375° F. and brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush with some remaining oil. Sprinkle potatoes with dill and salt and pepper to taste.
• Bake slices in middle of oven until golden, 15 to 20 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Repeat procedure with remaining potatoes and baking sheets in same manner. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.
• Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side.

CAVIAR WITH HOUSE-MADE POTATO CHIPS AND LEMON CRèME FRAICHE

Steps:

• For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
• For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.

ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
• Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.

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.