Mascarpone Mashed Idaho® Potatoes with Meyer Lemon

Mascarpone Mashed Idaho® Potatoes with Meyer Lemon

Allen Susser
Chef Allen's Consulting
Hollywood, FL

Yield: 4 servings



  1. In medium ovenproof saucepan, bring potatoes to boil with 1 teaspoon salt and water to cover by 3 to 4 inches. Lower to simmer; cook until fork-tender, about 25 minutes. Drain. (If potatoes are still moist, dry slightly in preheated 350°F oven for 10 minutes.)
  2. Using manual food mill, mill potatoes into large bowl. Add butter; mash. Add mascarpone, lemon zest, remaining salt and pepper. Mix until just blended.
  3. To plate, divide potato mixture among four 3-in. ring molds, gently pressing down with back of a teaspoon dipped in water. Lift molds slightly; top potato mixture with 1/4 oz. caviar, forming a circle of caviar around rim of ring. Place on individual plates; remove ring mold.
  4. Toss micro celery or micro greens with Meyer lemon juice; add as garnish to potato rounds. Drizzle with extra-virgin olive oil.