Page 2 of 5 < >

New Year's Supper Recipes

Discussion Policy

Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.

Ingredients too varied for meaningful nutritional analysis.

Recipe tested by John C. Lane; e-mail questions tofood@washpost.com

Twice-Baked Fingerling Potatoes With Delectables

Makes 90 pieces

This uses opulent ingredients, such as shrimp, caviar, smoked salmon, prosciutto, foie gras, brie and truffled cheese, in small quantities. You can pick up a slice or two of whatever strikes your fancy at stores such as Dean & DeLuca, Balducci's and Whole Foods. In this assortment, I used a truffled cheese, some applewood smoked bacon and an ounce of American caviar ($25 per ounce). At least one offering should be vegetarian.

For the mashed-potato filling: Here is, quite simply, the best way to make mashed potatoes. Using no butter (the cream is rich enough) keeps the potatoes from getting a "curdled" quality when reheated. If you do not own a ricer, it is worth buying one (I use an inexpensive plastic one) just to make mashed potatoes. A food processor makes gluey potatoes and a mixer cannot get the lumps out. Using a ricer guarantees ease in piping the potatoes because they will be lump-free.

MAKE AHEAD: The fingerlings and the mashed-potato filling can be made up to 2 days ahead. They can be completely assembled for baking the day before.

For the potatoes:

45 fingerling potatoes (two 1.5-pound bags)

1 tablespoon kosher salt

1/4 cup olive oil

For the mashed-potato filling:

< 2 >