Serves: 12 as an appetizer
1. Using a pairing knife and a melon baller, shave the ends off of each extra small potato (shaving the ends allow for the potato to sit flat on a plate- do not take too much of each end off).
2. Carefully scoop the center of each extra small potato (it is important to not scoop so much that there is a hole in the bottom of the potato).
3. Place scooped potatoes into a pot of cold water. Season lightly with salt.
4. Bring potatoes up to a boil and then simmer for 8 minutes. Strain and allow to cool/ dry completely.
5. In another pot, cover the diced Yukon Gold potatoes with cold water and a pinch of salt. Bring up to a boil and simmer until fully tender about 12-14 minutes. Strain and reserve.
6. Heat the cream in a small pot until just scalded.
7. Mash the potatoes lightly using a fork or whisk. Add the cream and fold in with the eggs until mixture is smooth. Season with nutmeg, salt and pepper and allow to cool completely.
8. Once potato filling is chilled, fold in sour cream and chopped chives.
9. Using a spoon, fill the scooped halves of the potatoes until they are ‘dome’ shaped.
10. Place on a foil lined sheet pan and bake at 425 °F for approximately 8-10 minutes or until golden brown.
*These will be the actual hors d’ Oeuvres. They will be sliced in half and served as a half. Size purchased should be according to actual hors d’ Oeuvre size desired
Take a look at our recommended pairing below.