Homemade Potato Blinis

PREPARATION

Step 1

Place the potatoes in a pot with cold water to cover. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are thoroughly cooked and tender.

Step 2

Peel the warm potatoes and press them through a tamis (or ricer or potato press). Immediately weigh out 9 ounces of puréed potatoes and place them in a medium metal bowl.

Step 3

Working quickly, whisk the flour into the warm potatoes, then whisk in 2 tablespoons crème fraîche.

Step 4

Add 1 egg, whisking until the batter is smooth. Add the second egg, then add the yolk.

Step 5

Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If too thick, add more crème fraîche. Season to taste with salt and white pepper.

Step 6

Heat an electric griddle to 350 degrees. If you do not have a griddle, heat a large nonstick skillet over medium-low heat.

Step 7

Spoon 1 to 1½ teaspoons of batter onto the griddle or skillet for each pancake. For more control, place batter into a piping bag and pipe desired shapes onto the warm skillet—great for Valentine’s Day hearts.

Step 8

Cook until the bottoms are browned, 1–2 minutes, then flip and cook the second side, about 1 minute. The blini should be evenly browned with a small ring of white around the edges. Refrain from pressing the blini for extra fluff.

Step 9

Transfer the blini to a small baking sheet and keep warm while making the remaining blini, cleaning the skillet between batches with a paper towel as needed.

Step 10

Serve with your favorite caviar and sides.