This is a partly guessed recipe for the legendary mashed potatoes Jan Stenbeck, is said to have cooked from time to time. It’s incredibly luxurious and incredibly rich- so you don’t need large portions!
4-6 servings
Ingredients
3 peeled firm potatoes
1 dl cream
2 tbsp crème fraiche
25 g butter
30-50 g sturgeon caviar
(25 g roe – optional)
3 egg yolks
Salt and pepper
Description:
- Peel and boil the potatoes in 1 liter of water and 1 teaspoon of salt.
- Let the potatoes steam off when it is cooked.
- Boil the cream, crème fraiche and butter in a saucepan.
- Add the potatoes and mash to a smooth puree, possibly with an electric whisk (be careful of splashes).
- Stir in the egg yolks and season with more salt and pepper.
- Finally, mix in the caviar, and the roe if used (not in the original recipe).
Pairs with:
According to legend Gammeldansk, but otherwise champagne. This can be eaten as an independent starter, or as a side dish for, for example, fish.