Yukon Gold Potato Blini

1. 1

   Place the gold potatoes in a saucepan with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are thoroughly cooked and tender.

2. 2

   Peel the warm potatoes and press them through a tamis (ricer).

3. 3

   Immediately weigh out 9 ounces of pureed potatoes and place them in a medium metal bowl. Working quickly, whisk the flour into the warm potatoes, then whisk in 2 tablespoons creme fraiche. Add 1 egg, whisking until the batter is smooth, add the second egg, and then add the yolk.

4. 4

   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 it is too thick, add a little more creme fraiche. Season to taste with salt and white pepper.

5. 5

   Heat an electric griddle to 350 degrees F. (If you do not have a griddle, heat a large nonstick skillet over medium-low heat.) Spoon between 1 and 1-1/2 teaspoons of batter onto the griddle or skillet for each pancake. Cook until the bottoms are browned, 1 to 2 minutes. Then flip them to cook the second side, about 1 minute. The blini should be evenly browned with a small ring of white around the edges. Transfer the blini to a small baking sheet and keep warm while you make the remaining blini, wiping the skillet with a paper towel between batches. Serve the blini as soon as possible.

* Per serving · 4 servings · Values may vary.

No additional tips available.