Mashed Potatoes with Truffle Infused Whitefish Roe – California Caviar Company

Mashed Potatoes with Truffle Infused Whitefish Roe

Ingredients

Mashed Potatoes with Truffle Infused Whitefish Roe

Serves 4

  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 4 tablespoons unsalted butter
  • 4 large Yukon gold potatoes, peeled
  • 2 Tablespoons white wine
  • Kosher salt
  • Freshly ground black pepper
  • 2oz Truffle Whitefish Roe
  • 1T chopped chives

Preparation

Mashed Potatoes with Truffle Infused Whitefish Roe

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


Half the potatoes 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 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and potatoes are smooth then stir in the sour cream. Season with salt and pepper then fold in the caviar. Sprinkle with chives and serve.


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