Make these fluffy potato blinis for your next cocktail or dinner party. We show you step by step how to make and serve these impressive appetizers!
You probably have eaten blinis on many occasions, they are a favourite when it comes to pass around finger food. Topped with caviar or smoked salmon, these blinis look impressive and taste delicious.
Though making them is a whole different ball game! Potato blinis can turn out flat and dry if made the wrong way however using our tips and tricks, these potato blinis will become your go to recipe, once you have mastered them.
By the way, any leftover batter can be turned into larger blinis and topped with poached eggs and sauce hollandaise...perfect for a weekend or special occasion breakfast - think birthday's, Valentine's day, Mother's Day, there are endless opportunities to make these blinis!
WHAT ARE BLINIS
Traditionally blinis are made from buckwheat and yeast besides other ingredients and have the texture and taste of a savoury mini pancake. During my career as a chef, I've mostly made blinis to be served along tins of caviar and other condiments like sour cream and chives.
While they are the timeless canape base for cocktail parties, they can also be served as an appetizer along with smoked fish or salads.
All the ingredients for potato blinis are easily accessible. Important is that the potatoes you use are floury as you would for mashed potatoes.
Potatoes-Living in the US, Yukon gold or large fingerling potatoes are best. In Australia Dutch cream potatoes or sebago are the preferred ones.
Eggs-are important in this recipe, the yolks bind the batter and the whites give the blinis a soft texture.
Flour & Baking Soda I use plain all purpose flour and baking soda to help the blinis batter rise. You can avoid the baking soda if you use self raising flour.
Creme fraiche is added into the blinis mix for creaminess, if you prefer the blinis a bit more dense leave away.
POTATO BLINIS RECIPE
Potato blinis need egg and flour to hold their shape. To make them fluffy and light, I separated the eggs and whisked the egg whites almost like you would make soufflé pancakes. Here are the steps:
Making the batter
Cook the potatoes unpeeled in plenty of water until they are cooked through but don't fall apart. It is important to choose potatoes that have the same size otherwise the cooking time will differ.
Meanwhile take the time to seperate the eggs and beat the egg whites until soft peaks form.
Strain off the water and let the potatoes cool for 5-10 minutes. When the potatoes have cooled slightly, peel them and push through a potato ricer into a mixing bowl (alternatively use a masher or sieve).
Mix the potatoes while they are still hot with the flour, baking soda, egg yolks, sour cream and season with salt. Carefully add the beaten egg whites spoon by spoon and mix until a smooth batter has formed.
Piping the blinis
I always know that the batter is right when I can fill it in a piping bag without making a mess!
Now pipe the batter onto a wide non stick pan or cast iron pan, the size of a bite-size blinis. Keep the heat on low at all time, that way they will brown evenly and cook inside.
I cook them approximately 4-5 minutes on each side and I don't use any oil in the pan. You can grease the pan lightly if you don't trust your non stick pan.
Use the blinis while still warm or place them on a wire rack to cool. If you cool them down they will slightly deflate so don't be surprised.
Keep in mind that it is important that the potatoes stay warm throughout the process of making the blinis batter otherwise they become starchy.
How to serve blinis
Potato blinis can be used for an array of different canapes. The blinis don't have an overpowering taste hence you can top them with really any flavours.
Topping them with a chicken pate or duck rillettes is also a delicious way of serving them.
Vegetarian topping ideas
If you have vegetarian guests coming over, no need to freight! You can serve these blinis with a carrot and cashew mousse or eggplant caviar, mushroom duxelle or get creative with your own toppings - think pesto, salsa, beetroot and crème fraiche, again the possibilities are endless!
My son even loves these blinis with just butter and a pinch of sea salt☺
The blinis can be made ahead of time but are best eaten on the same day. Heat them up slowly in a pan the same way you cooked them or re-heat them in the oven at medium temperature.
Blinis are best eaten when they have been cooked or re-heated hence slightly warm. Depending on what you top them with chances are they will cool down quickly once you have prepared them. You can serve them on a warm plate to avoid that.
If you don't have a piping bag use a small spoon and scoop them into the pan. They don't have to look perfect so don't loose heart if they are all different.
Give these homemade potato blinis a go for your next party. They really are the perfect way to start a festive celebration, or served as nibbles at a drinks party. They go well along oyster canapes and baked scallops for a fancy selection.
I would love to see your creations so if you make these potato blinis, do leave me a comment and star rating below and of course feel free to tag us on Instagram and Facebook!
Fluffy Potato Blinis for Canapes
- potato ricer or masher
- mixing bowl
- hand mixer or kitchen aid
- piping bag (optional)
- non stick pan or iron skillet
- 2 medium potatoes (540g/1.2lb) sebago, yukon gold, fingerling or dutch cream
- 2 medium eggs
- 2 tablespoon all purpose flour
- ¼ teaspoon baking soda
- 1 tablespoon creme fraiche
- Cook the potatoes with the skin on in salted water for about 20 to 25 minutes.
- While the potatoes are cooking seperate the whites from the yolks. Use a hand mixer or kitchen aid and whisk the whites in a kitchen bowl until soft peaks form. Set aside in the fridge.
- When the potatoes are soft, strain off the water and let the potatoes cool for 5-10 minutes.
- When the potatoes have cooled slightly, peel them and push through a potato ricer into a mixing bowl (alternatively use a masher or sieve). Aim for 390g/13.8oz of riced potatoes.
- While they are still hot add the flour, baking soda, egg yolks and crème fraiche. Mix well and season with salt.
- Carefully spoon by spoon add the beaten egg whites to the potatoes and mix until a smooth batter has formed.
- Place the potato mixture in a piping bag. Pipe the batter onto a wide non stick pan or cast iron pan, the size of a bite-size blinis. Keep the heat on low at all time, that way they will brown evenly and cook inside.
- Cook them approximately 4-5 minutes on each side until they have taken on a nice brown colour.
- Use the blinis while still warm or place them on a wire rack to cool. If you cool them down they will slightly deflate so don't be surprised.