Mashed Potatoes with Truffle Infused Whitefish Roe – California Caviar Company

Mashed Potatoes with Truffle Infused Whitefish Roe


Mashed Potatoes with Truffle Infused Whitefish Roe

Serves 4 

Prep Time: 30 min

  • ½ cup heavy cream

  • 4 tbl butter

  • 4 ea Yukon Gold potato, peeled

  • ½ cup sour cream

  • 1 tbl chives, chopped

  • Kosher salt

  • Black pepper

  • 2 oz Truffle Whitefish Roe


Mashed  with Truffle Infused Whitefish Roe

Warm cream and butter in a small saucepan over medium heat until the butter melts and set aside. 

Cut potatoes into large chunks and put in a medium saucepan with 1 teaspoon of salt and cold water to cover. Bring to boil and reduce the heat and simmer for 15 minutes until the potatoes are very tender. Drain in a colander. Mill the potatoes through a ricer into a large mixing bowl.  

Stir in the warm cream and butter mixture until potatoes are smooth, then stir in the sour cream. Season with salt and freshly ground pepper, then fold in Truffle Infused Whitefish Roe. Sprinkle with chives and serve. -


Caviar Queen's Reserve White Sturgeon

Queen’s Reserve is our caviar maker’s hand-selected choice. This golden caviar flaunts a large bead with a beautiful burst of creamy nutty flavor. This is the caviar we choose to eat simply on a spoon.

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