Blini

1           pound Yukon Gold potatoes

½          teaspoon active dry yeast

¾          cup unbleached, all-purpose flour

1           teaspoon baking powder

3           tablespoons sour cream

2           large eggs

1           large egg yolk

2           tablespoons whole milk

1¾         teaspoons sea or kosher salt

             ground white pepper, to taste

2           large egg whites

1           pinch cream of tartar

1           tablespoon oil or clarified butter, * plus more as needed

Nutritional information per blini:
Calories 33 (31% from fat) • carb. 4g • pro. 1g • fat 1g • sat. fat 0g
• chol. 18mg • sod. 151mg • calc. 8mg • fiber 0g

1.  Put the potatoes, whole and left with the peel left on, in a large stockpot. Add cold
water until potatoes are fully submerged. Bring to a boil and cook until potatoes are tender. Once cool enough to touch, peel the potatoes with a paring knife. Press through a ricer. Transfer potatoes to a large mixing bowl.

2.  Add the yeast, flour and baking powder and mix together until just combined (be sure not to overwork). Add the sour cream, 2 eggs, 1 yolk, milk, salt and pepper to taste. Using a hand mixer, or in the bowl of a stand mixer fitted with the mixing paddle, mix until mixture is very creamy and well-mixed, about 3 to 5 minutes.

3.  In a large, clean mixing bowl, whip the 2 egg whites with the cream of tartar to soft peaks (egg whites should droop a bit when lifted with the whisk. You do not want them to be too stiff). Lighten the potato mixture with about ¹⁄3 of the whipped egg whites by gently stirring, and then fold the remaining into the lightened potato mixture.

4.  Fit the Cuisinart^® Griddler^® Elite with the griddle plates and preheat both plates to 350°F. Spread the oil/clarified butter on the hot griddle plates (about ½ tablespoon per plate). Once oil/butter is hot, drop about 1 tablespoon of batter per blini (a 1½-inch small, ladle works well). Cook about 3 to 4 minutes per side or until golden brown and cooked through.

5.  Repeat with remaining batter.

6.  To serve: top with smoked salmon, caviar, horseradish sauce, smoked trout and/or crème fraiche and chopped chives.

*If choosing to use clarified butter you can either purchase Ghee in specialty or gourmet stores, or in the international section of some grocery stores. If you want to make it yourself, melt 1 stick (or desired amount) of butter in a small saucepan. Once melted skim off any foam on the surface and then pour butter into a separate container, being careful to not pour in any white solids or the whey - strain through a cheese cloth if necessary. The benefit of clarified butter is that it is able to be heated to higher temperatures without burning, which makes it excellent for sautéing.