2 pounds of yukon gold potatoes, or potatoes of your choice, peeled, cut into 2-inch pieces
4 or 5 tablespoons of unsalted butter, room temperature
1 cup of crème fraîche (You can vary the amount of butter and crème fraîche according to your own taste. You can also add a bit of warm milk or cream if you prefer.)
Sea salt and freshly ground pepper, black or white
About 4 ounces of caviar of your choice.
The Gourmet Food Store has a nice selection of good quality domestic, as well as imported caviar, at reasonable prices.
Place the potatoes in a steamer rack and place the rack in a pot with about 2 inches of water in the bottom. Bring to a simmer, turn the heat to medium-high and steam the potatoes for about 20 minutes or until they pierce easily with a sharp knife. Add additional water to the pot if necessary.
Remove the potatoes, drain and process through a potato ricer or food mill. Add the potatoes to the empty pot and over low heat, add the crème fraîche and butter. Whisk until smooth and fluffy. Taste, add additional butter or and crème fraîche if they are quite creamy enough. Season with sea salt and pepper and stir in caviar or top the potatoes with the caviar. You can make the potatoes as much as 2 hours ahead. In that case, do not stir in the caviar, cover the potatoes and let them stand at room temperature. Rewarm over low heat, while stirring frequently. Taste, adjust the butter, crème fraîche, salt and pepper. Then mix in the caviar or add to the top of the potatoes and serve.