Potato, Potato, Potato

Boil Yukon Gold potatoes for 30–40 minutes until very soft, then peel while still warm.

Pass the warm potatoes through a food mill to create a smooth purée.

Whisk in butter, cream, milk, salt and white pepper gradually while the potatoes are still warm, creating a silky, soupy mash.

Pour the mash into silicone molds, smooth the tops, tap to remove air bubbles and freeze until firm.

Dust the frozen mash cubes with potato starch, dip in beaten egg, then roll in sourdough breadcrumbs.

Spiralize russet potatoes into long strands, then briefly freeze the strands.

Heat canola oil to 370–380°F and double‑fry the breadcrumb‑coated mash cubes: first fry until the oil temperature drops, rest briefly, then fry again for about 2½–3 minutes until golden and crisp.

Prepare the miso hollandaise sauce by whisking water, sugar, salt, white pepper, lemon juice, egg yolks and white miso paste until smooth; slowly stream hot brown butter into the mixture while emulsifying, then strain and charge in an ISI canister with nitrous oxide to create a light foam.

Plate each fried potato cube on a bed of the miso hollandaise foam, garnish with cut chives and finish with a small dollop of golden osetra caviar.

Serve immediately and enjoy the contrast of ultra‑creamy interior, crisp potato cage and luxurious umami sauce.