Soft Potato Blinis
Yield: ~24–30 bite-size blinis (5–6 cm)
Time: 20 min prep + 45–60 min rise + 20 min cooking
Ingredients
• 450 g floury potatoes (e.g., Yukon Gold), peeled and chunked
• 120 ml whole milk, warmed to 38–40°C
• 6 g instant yeast (2 tsp)
• 1 tsp sugar
• 100 g plain flour (¾ cup), sifted
• 2 large eggs, separated
• 30 g unsalted butter, melted and cooled
• ½ tsp fine sea salt, plus more to taste
• Clarified butter or neutral oil, for the pan
To serve:
• 150–250 g chilled caviar
• Crème fraîche (or cultured sour cream)
• Snipped chives or very fine shallot (optional)
• Lemon wedges (optional)
Equipment
• Small saucepan, potato ricer or fine masher, mixing bowls, whisk, rubber spatula, nonstick or
seasoned cast-iron skillet, 5 cm (2 in) ring (optional).
Method
• Cook the potatoes. Simmer in salted water until very tender (12–15 min). Drain well and let
steam-dry 2–3 min.
• Rice while warm. Pass potatoes through a ricer into a bowl. Spread out to let steam escape; cool
to just warm.
• Activate the yeast. In a small bowl, whisk warm milk with yeast and sugar; stand 5–10 min until
foamy.
• Make the batter base. Fold sifted flour into the riced potatoes. Add egg yolks, melted butter, salt,
then whisk in the foamy milk until smooth and thick—like heavy cream.
• First rest. Cover and let rise in a warm spot 45–60 min until slightly puffed.
• Lighten the batter. Whisk egg whites to soft peaks; gently fold into the batter in two additions.
Taste and adjust salt.
• Cook. Heat a lightly greased skillet over medium. Spoon 1 Tbsp batter per blini (use a ring for
perfect rounds). Cook 1–2 min until bubbles form and edges set; flip and cook 30–60 sec more.
Adjust heat to keep them pale-golden, not brown.
• Hold warm. Transfer to a 90–100°C oven while you finish the batch.
To Serve (Caviar Service)
• Serve blinis just warm—not hot—with a small quenelle of crème fraîche and a restrained spoon of
chilled caviar.
• Offer chives and lemon at the side. Use mother-of-pearl or non-reactive spoons.
Chef’s Notes
• Texture keys: Rice (don’t mash) the potatoes and fold, don’t beat, to keep them airy.
• Make-ahead: Cook blinis, cool, then wrap and refrigerate up to 24 hours or freeze up to 1 month.
Reheat 6–8 min at 180°C.
• No-yeast option: Substitute 1 tsp baking powder for yeast; skip the rise and rest 10 min before
cooking (less complex flavor, quicker).
• Size guide: For canapé service, aim for 5 cm; for plated starters, 7–8 cm.