Caviar Mashed Potatoes

Show: Valentines for Two or Twenty

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Perhaps the most decadent way to eat mashed spuds.

1 pound Yukon Gold (or other waxy) potato potatoes
1 tablespoon butter
1/4 + more heavy cream
1/4 cup crème fraîche or sour cream
2 tablespoons caviar (see note)

Note:Not all caviar will break the bank. Use whatever your budget allows. As alternatives to expensive (and sometimes environmentally dubious) osetra, sevruga, and beluga, check out some of the domestic American caviars on the market. Also, consider the very affordable options of salmon, trout, and lumpfish caviar.

Peel potatoes and cut into 1-inch cubes. Place in medium pot of water, bring to boil and boil until fork tender. Drain potatoes and mash with butter and cream. Continue adding additional cream until you have a nice smooth consistency. Let cool for about 5 minutes. Divide potatoes between two ramekins or small bowls. Spread crème fraîche or sour cream on top. Next add about 2 tablespoons caviar, or really as much or as little as you like.