Caviar Clouds
It’s officially November, which means the holidays are underway. ‘Tis the season of shimmer, shine, and decadent cuisine. When it comes to celebrating, I like to take things up a notch (or two), and that’s exactly what we’re doing with this festive Caviar Clouds recipe. If you’re someone who loves being the hostess with the mostess, this recipe is guaranteed to have your guests begging for more.
Just add Caviar... It's that simple!
Potatoes are good for many things, but like all things during the holidays, why not make them even chicer for your guests by adding some caviar (again, ‘tis the season). This Twice-Baked Baby Potatoes with Caviar recipe was born from a thirty person dinner party for my client Brooks Marks. I wanted to make the melt-in-your-mouth caviar potato of dreams. Luckily, Brooks’ mother, Meredith, happens to own her own caviar company (some of you may know her from Real Housewives of Salt Lake City) so naturally, we used her fresh and delectable caviar as a key ingredient for this recipe.
As for the potatoes, this mashed potato recipe is my grandma’s and my family’s absolute favorite. They’re everything mashed potatoes should be – creamy, fluffy, and beyond delicious. As a chef, I’ve tried out many different types of ways to master mashed potatoes and I have yet to come up with a recipe that beats hers. Below I share the exact recipe to make this holiday dinner party favorite and all of my insider tips, tricks, and products you need to make this the Saucey Rosie way. Enjoy!
Chef’s Tip: This recipe is a great one for those who like to prep ahead. To do so, follow the steps and once you work your way up to step five, store them in the fridge before baking. Simply wrap them with plastic wrap or an air tight sealed container and then bake once ready to serve.
Ingredients You'll Need:
1 lb russet potatoes
3 tbsp sour cream
1.5 oz softened cream cheese
1 tbsp butter
½ tsp salt
Pinch of garlic powder
1 tbsp heavy cream
Crème fraîche (for topping)
Caviar (for topping)
Chives (for topping)
4 tbsp olive oil
Coarse sea salt
Instructions:
Boil the potatoes: Add your baby potatoes to a pot of cold water and bring to a boil. Boil the potatoes for about 20 minutes until each is tender.
Prep the potatoes: Pour the potatoes into a colander and let them cool slightly. Then, cut each in half and scoop out the insides, leaving a small layer for structure. Chef’s Tip: I personally prefer to use a metal ½ tsp to scoop out the potatoes. Metal typically makes it easier to scoop versus a plastic spoon.
Season & oil: Lay the hollowed out potatoes on a baking sheet with the skins facing down. Brush each potato with a little bit of olive oil and sprinkle sea salt on top.
Make the fluffy, cloud filling: Next, in a bowl, add the potatoes’ insides with sour cream, cream cheese, butter, salt, garlic powder, and heavy cream. Use an electric hand mixer to combine the ingredients until fluffy and smooth.
Pipe the filling: Add the mashed potato mixture to a piping bag. You can also use a regular ziploc bag. Cut the tip off of the bag and begin to fill the potato shells with the mixture.
Bake to golden perfection: Bake at 350 for 25 minutes until the top has become golden.
Just add caviar: Once baked, let the potatoes cool for a few minutes (you’ll want the potato to be warm and not piping hot or else the crème fraîche will melt). Once cooled, use a caviar spoon to top each potato with a small dollop of crème fraîche, a bit of caviar, and fresh chive. Enjoy warm!
Caviar Clouds
Ingredients
Instructions
- Add your baby potatoes to a pot of cold water and bring to a boil. Boil the potatoes for about 20 minutes until each is tender.
- Pour the potatoes into a colander and let them cool slightly. Then, cut each in half and scoop out the insides, leaving a small layer for structure. Chef’s Tip: I personally prefer to use a metal ½ tsp to scoop out the potatoes. Metal typically makes it easier to scoop versus a plastic spoon.
- Lay the hollowed out potatoes on a baking sheet with the skins facing down. Brush each potato with a little bit of olive oil and sprinkle sea salt on top.
- Next, in a bowl, add the potatoes’ insides with sour cream, cream cheese, butter, salt, garlic powder, and heavy cream. Use an electric hand mixer to combine the ingredients until fluffy and smooth.
- Add the mashed potato mixture to a piping bag. You can also use a regular ziploc bag. Cut the tip off of the bag and begin to fill the potato shells with the mixture.
- Bake at 350 for 25 minutes until the top has become golden.
- Once baked, let the potatoes cool for a few minutes (you’ll want the potato to be warm and not piping hot or else the crème fraîche will melt). Once cooled, use a caviar spoon to top each potato with a small dollop of crème fraîche, a bit of caviar, and fresh chive. Enjoy warm!