Cream Cheese Stuffed New Potatoes


  • 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 (recommended: Boursin)
  • 4 tablespoons (1/2 stick) butter, softened
  • 1/3 cup whipping cream
  • Freshly ground black pepper
  • Finely chopped fresh parsley leaves
  • Red caviar, for garnish, optional


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

With a melon baller, remove a scoop from each potato. Combine the cheese, butter, and cream. Taste, and add salt and pepper, as needed. Spoon or pipe the cheese mixture into the potatoes.

Garnish with a fine sprinkling of parsley. *Cook’s Note: Add a tiny dollop of red caviar to carry out your egg theme, if you wish!

Stand potatoes on cut end on a platter to serve

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s