Potato Blinis

Serves 6

Picture of Potato Blinis



  • 500 g peeled russet potato
  • 50 ml whole milk
  • 3 Tbsp flour
  • 3 each whole eggs
  • 4 each egg white
  • 3 Tbsp crème fraiche
  • 400 g clarified butter
  • salt, as needed


  1. Cook the potato in salted water. After cooking, while still warm, peel and mash the potato with milk. Let cool.
  2. To the mashed potato, add salt, flour (with a spatula), whole eggs (one by one) and egg whites (not whipped), and the crème fraiche.
  3. Heat enough clarified butter in a nonstick sautéed pan to coat and when the butter is very hot, add some dough, and cook both sides very fast until it is a nice golden brown color.
  4. Serve with crème fraiche, smoked salmon, and caviar
< Back to Recipes