Potato Blinis

Ingredients for Potato Blinis

• 450g Yukon Gold potatoes, scrubbed

• 3 large egg yolks, room temperature

• 1 large egg, room temperature

• 120ml soured cream, room temperature

• 30g farina semplice

• 1 1/2 cucchiaini di sale kosher

• 1/2 teaspoons finely ground black pepper

• 1/4 cucchiaini di bicarbonato di sodio

• 1/4 cucchiaini di noce moscata macinata

• 2 tablespoons unsalted butter, melted, slightly cooled

• Un passaverdure o schiacciapatate

Preheat oven to 218°C. Prick potatoes all over with a fork and bake on a rimmed baking sheet until very tender and a knife slides easily through flesh, 60–70 minutes. Let cool slightly. Reduce oven temperature to 93°C.

Meanwhile, whisk egg yolks, egg, and soured cream in a medium bowl to combine; set soured cream mixture aside.

Cut potatoes in half lengthwise and scoop flesh from skins; discard skins. Pass flesh through food mill or ricer fitted with the small-hole disk into a large bowl. Working quickly, sprinkle flour, salt, pepper, bicarbonate of soda, and nutmeg over potatoes; toss lightly with a fork to distribute ingredients, fluff potatoes, and break up any clumps. Make a well in the centre and pour in reserved soured cream mixture. Whisk in a circular motion, working from the centre out to incorporate, just until smooth (it should look like a thick pancake batter). Cover; let sit 10 minutes.

Heat a large skillet, preferably nonstick or cast iron, over medium-low. Brush skillet with a thin layer of butter. Spoon scant tablespoonfuls of batter into skillet, spacing about 1” apart. Cook blinis until undersides are golden brown and surfaces look matte and bubbles form on top, about 90 seconds. Gently flip and cook until other sides are golden brown, about 1 minute. Transfer to a wire rack set inside a rimmed baking sheet and keep warm until ready to serve (up to 1 hour before). Repeat with remaining batter, wiping out skillet between batches and brushing with more butter.

Avvertenza

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