Crème Fraîche Mashed Potato Parfait with Caviar

I find that perfect, nearly-bite-sized hors d'oeuvres are a delight to make, and enjoy creating petite morsels that are both beautiful and delicious for seasonal get-togethers. With my black and orange theme in mind, I decided to make use of a cup of leftover crème fraîche mashed potatoes -- recipe below -- from the night before.  Gently rewarmed, the potatoes were then piped into shot glasses, layered with orange (salmon roe) and black caviar (the sky is the limit in price for this!) to form mini savory parfaits, which were then served garnished with a tiny dollop of additional crème fraîche and topped with chives. As an accompaniment and spin on a classic blini, I picked up mini pumpkin rolls from Tous Les Jours market, which I also topped with crème fraîche and black caviar.

Crème Fraîche Mashed Potatoes

3½ pounds russet potatoes, peeled, quartered
⅔ cup crème fraîche or sour cream
¼ cup (½stick) unsalted butter

Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add crème fraîche and butter; mash until smooth. Season with salt and pepper. DO AHEAD Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.

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