Recipe: Potato blinis

Potato blinis are classic with caviar, but can be served with innumerable spreads and garnishes to create a wide variety of appetizers, hors d'ouevres, and amuse bouche.  Try to keep the mix hot while mixing and try to avoid over working the starch (fold the batter, don't stir).  The finished batter should be firm enough to hold a shape, but soft enough to push through a piping bag.   A non-stick pan helps the production process as well.

You will need:

3                     medium Yukon gold potatoes
45ml / 3Tbs    flour
1                     egg yolk
1                     whole egg
45ml / 3Tbs    sour cream
to taste            kosher salt
to taste            pepper

Method:

 - set the oven to 350F / 177C
 - prick the potatoes with a fork and roast about an hour until very soft inside
 - lightly whip the egg and egg yolk, then mix with the sour cream
 - scoop the potato out of the skin and pass it through a tamis sieve (or ricer) into a bowl
 - sprinkle the flour over the potato, add the egg and cream mixture and fold together
 - season with salt and pepper
 - put the mix into a piping bag
 - add some butter to a pan
 - pipe small dollops into the pan
 - cook until golden brown on bottom, then flip and do the other side (you can gently pat it down if needed)