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Mashed Potatoes with Truffle Infused Whitefish Roe
Serves 4

ingredients
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
2 oz Truffle Whitefish Roe
1 T chopped chives

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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California Caviar Company distributes and produces sustainable caviar and gourmet foods. We offer domestic American caviars from only responsible, eco-friendly and sustainable sources, including white sturgeon (California Osetra), hackleback and paddlefish. Our imported flavors are also substainably sourced and originate from Iran, Azerbaijan, Israel, Uruguay, and Germany — including our Iranian Osetra, Russian Osetra, Siberian Osetra, and Sevruga. Our infused roes include Trout Roe, Salmon Roe, Whitefish Roe, Bowfin Roe, and Tobiko Roe.

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