stuffed new potatoes
It's by Paula Deen-,the Butter Queen. Great cream cheese stuffed potatoes with garlic, BUTTER, and caviar!This filling is great to use for stuffed deviled eggs too- very elegant!! Good hot or cool. Great for that Holiday buffet table too.
prep time
10 Min
cook time
10 Min
method
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yield
24 appetizer potatoes or eggs
Ingredients
- 5 ounces pkg. boursin garlic herb cheese
- 24 small bite size new potatoes, scrubbed, with a tiny sliver cut off bottom of each potato , so they stand up.
- - salt
- 1/4 cup butter, softened
- 1/3 cup whipping cream
- - fresh chopped parsley leaves
- - freshly ground black pepper, to taste
- - red caviar, for garnish, optional
How To Make stuffed new potatoes
-
Step 1Boil potatoes in salted water until tender about 10 minutes. Drain and cool until able to handle them. With a small melon baller, remove one scoop or so from each potato. -
Step 2Using the scooped out potato placed in a bowl; mash well and combine with the cheese, butter and cream. Taste and add salt and pepper as needed. Blend until smooth. Spoon or pipe mixture into into the potato's. Garnish with a fine sprinkling of parsley. For a festive Holiday garnish add a tiny dollop of red caviar to the top of each potato. Stand potatoes on cut end on a platter to serve.
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Step 3This filling is great in deviled eggs too using the yolks in place of the potato pulp. Very delicious!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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