Museum of Science & History New Potatoes W/ Caviar
- Ready In:
- 1hr
- Ingredients:
- 5
- Yields:
-
24 pieces
ingredients
- 12 new potatoes, do NOT peel
- 1⁄3 cup sour cream
- 8 ounces cream cheese, softened
- 1⁄2 teaspoon garlic powder, I use more because I like it garlicy
- 1 (1 ounce) jar caviar
directions
- Gently boil the potatoes in salted water, until tender. Try not to allow the skins to crack. Set aside to cool.
- Mix remaining ingredients (except caviar) until smooth and creamy. Chill for about 30 minutes.
- When potatoes are cool enough to handle, and sour cream mixture is chilled- Slice each potato in half. Using a small melon baller, or spoon- scoop out a small well in the middle. Try to leave some of the potato on the sides and bottom for support. Cut a small slice from the bottom (uncut) side of the potato so they will lay flat on a platter and not roll around.
- Fill the well of the potatoes with the sour cream/cream cheese mixture. If you want to be a Fancy Nancy, use a piping bag- otherwise just use a spoon.
- *Using a plastic spoon* (this is important because caviar takes on a metallic taste if you use a metal utensil. Technically you're supposed to use a spoon made out of pearl- if you're lucky enough to own one of these, then go nuts) top each of the potatoes with a tiny blob of caviar.
- You could also top these w/ sprigs of fresh dill, or a sprinkling of chives, however I don't care for either, so I leave it out.
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