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Potato Nests
2 medium-large russet potatoes
4 tablespoons butter, melted
Freshly ground black pepper
3 ounces mascarpone or cream cheese, room temperature
2 ounces quality caviar, black or red
You'll need 1 24-cup (or 2 12-cup) mini muffin tin(s), making 24 nests.
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.
When cool, peel the potatoes and coarsely grate them. Gently toss the shredded potatoes to evenly distribute the cooked and uncooked shreds.
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.) You may have some potatoes left over; that's okay.
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.
Using a blunt table knife, remove the potato nests 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.
Make-ahead step:
Half-cook the potatoes the night before. Cool, wrap them tightly, and refrigerate until the morning. Proceed with the rest of the recipe.
See a suggested brunch menu with Potato Nests.