@aleighmichelle’s Potato Caviar Bites with Coconut Yogurt Crème Fraîche 🍾 — for when the Easter table needs to impress 🐣 *Recipe inspired by @emeraldcchan Gather: For the Potatoes: - 2 bags of baby potatoes - 1 tbsp salt - Fishwife Caviar For the Coconut Crème Fraîche: - 1 cup plain, unsweetened coconut yogurt - 1 tsp lemon juice - Pinch of salt - ½ tsp nutritional yeast For the Mashed Potato Filling: - ¼ cup butter (of choice) - ¼ cup milk (of choice) - 2 tbsp parmesan (of choice) - 1 heavy tsp salt - Freshly ground black pepper, to taste Create: Preheat oven to 425°F (220°C). Boil the potatoes for 8–10 minutes, then strain and cool. While they cool, mix coconut yogurt, lemon juice, salt, and nutritional yeast for the crème fraîche, then chill in a piping bag. Once cool, slice and scoop the larger potatoes. Mash the scooped potatoes with butter, milk, parmesan, salt, and pepper. Pipe the mixture back into the potato shells, mounding slightly. Bake for 25 minutes until golden. Top with coconut crème fraîche, Fishwife caviar, and a sprinkle of salt. Serve with a Ghia Spritz & enjoy.