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Gold potatoes give color and flavor to traditional blini. Waxy potatoes, such as Yukon golds, absorb more cream, so they are the perfect choice for this recipe. The batter may be made up to 2 hours in advance of cooking.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

  • 1 pound Yukon Gold potatoes
  • 2 Tablespoons all-purpose flour
  • 2 to 3 tablespoons creme fraiche, at room temperature
  • 2 large eggs
  • 1 large egg yolk
  • Kosher salt and freshly ground white pepper

Preparation:

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.

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

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.

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.

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.

Yield: about 3 dozen

Author's Notes: "I like to use Yukon Gold potatoes for these blini because they absorb more cream than other potatoes and thus result in the best possible texture. This recipe will make extra batter, but it's a difficult recipe to reduce. The batter is best when used immediately, but it can be made up to two hours ahead if stored in a warm place (the cream may clot if it gets too cold). Use a scale to weigh the proper amount of potatoes after pureeing them, and make the batter while the potatoes are still warm or the blini will not have the correct texture." --Thomas Keller

Recipe Source: The French Laundry Cookbook by Thomas Keller (Artisan)
Reprinted with permission.

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