Potatoes And Caviar - cooking recipe

Ingredients

28 small red potatoes (about 3/4 pound)
1/2 cup milk
1 tablespoon butter
1/4 cup creme fraiche
salt & freshly ground black pepper
1 tablespoon fresh chives, plus more for garnish
2 tablespoons melted butter
3 ounces red caviar (about 1/4 tsp per potato)

Preparation

In a saucepan, cover the potatoes with cold water; bring to a boil and simmer until tender but still quite firm when pierced with the tip of a knife; remove all but 4 potatoes and continue to cook these 4 until soft.
When cool, cut the tops off the group of 24 potatoes; scoop out the flesh with a melon baller, leaving a 1/4\" thick wall; place the pulp in a double boiler or metal bowl over simmering water to keep it warm; peel and add the 4 remaining potatoes.
Cut a small slice off the bottom of each potato so that they will stand upright on a baking sheet; preheat the oven to 375\u00b0; Heat the milk and melt the butter in a small saucepan; push the potato flesh through a ricer, food mill or wide-meshed sieve.
Stir the milk into the potatoes a bit at a time, until they are creamy; add creme fraiche, salt and pepper and 1 T chives; pipe the potatoes into the shells, making sure the cut edges are covered.
Bake until golden brown and slightly puffed, about 15 minutes; brush with melted butter and bake another 15 minutes; remove from oven and top with caviar and chives.