Cream Cheese Stuffed New Potatoes

Ingredients

• salt
• 24 bite-size new potatoes, scrubbed, with a tiny sliver cut off each potato so they will stand after filling

• 1 (5 ounce) package soft garlic herb cheese spread (recommended — Boursin)
• 4 tablespoons butter, softened
• 2 tablespoons whipping cream
• fresh ground black pepper
• finely chopped fresh parsley leaves
• red caviar, for garnish (optional)

Directions

1. 1

   In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10 to 12 minutes.

2. 2

   Drain and let the potatoes cool until you can handle them.

3. 3

   With a melon baller, remove a scoop from each potato.

4. 4

   Combine the cheese, butter, and cream.

5. 5

   Taste, and add salt and pepper, as needed.

6. 6

   Spoon or pipe the cheese mixture into the potatoes.

7. 7

   Garnish with a fine sprinkling of parsley.

8. 8

   *Cook's Note: Add a tiny dollop of red caviar to carry out your egg theme, if you wish!

9. 9

   Stand potatoes on cut end on a platter to serve.