Dill Mashed Potatoes with Crème Fraîche and Caviar Recipe

Dill Mashed Potatoes with Crème Fraîche and Caviar Recipe

  • 3 1/2 pounds russet potatoes, peeled, cut into 2-inch pieces
  • 1 cup crème fraîche or sour cream
  • 1/4 cup (1/2 stick) butter, room temperature
  • 3 tablespoons (packed) finely chopped fresh dill
  • 1 4-ounce jar salmon caviar
  1. Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot; mash over low heat until almost smooth. Add crème fraîche and butter; whisk until smooth and fluffy. Stir in dill. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring frequently.)
  2. Top potatoes with caviar and serve.
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