Mascarpone Mashed Idaho® Potatoes with Meyer Lemon


  • 4 large Idaho® potatoes, peeled
  • 1 1/2 teaspoons kosher salt, divided
  • 2 teaspoons butter, room temperature
  • 3 tablespoons mascarpone cheese
  • 1 Meyer lemon (regular lemon may be substituted), washed, zested with microplane, juiced
  • 1/2 teaspoon freshly ground black pepper
  • 1 ounce American sturgeon caviar
  • 1/4 cup micro celery (or mixed micro greens as shown in photo)
  • 2 teaspoons extra-virgin olive oil


  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.
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Yield: 4 servings

Allen Susser
Chef Allen's Consulting
Hollywood, FL

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