Caviar in a Potato Nest

2 ounces quality caviar, black or red
2 medium-large russet potatoes
4 tablespoons butter, melted
Freshly ground black pepper
3 ounces mascarpone or cream cheese, room temperature

  1. You'll need 1 24-cup (or 2 12-cup) mini muffin tin(s), making 24 nests.
  2. Cover the potatoes with cold water in a medium saucepan. Bring to a boil over medium heat. Cook them only until half-done; you should be able to insert a knife but not easily. Remove them from the water and cool.
  3. When cool, peel the potatoes and coarsely grate them. Gently toss the shredded potatoes to evenly distribute the cooked and uncooked shreds.
  4. Brush the muffin tin cups with melted butter. Line the cups with shredded potatoes, patting into place. (Create a lace effect by letting some of the shreds lay over the top edge of the muffin cups.)
  5. Bake in a preheated 450° oven until golden brown, about 25 minutes. Remove the nests from the oven and let them rest for 5 minutes. Generously season with pepper.
  6. Using a blunt table knife, remove the potato nest from the tins and transfer them to a serving platter. Fill with a dollop of mascarpone or cream cheese and top with a dollop of caviar.

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