Appetizer · Side Dish
Parsley Potato Blini
Keep the batter thick and add milk only if needed to loosen it. Cook small portions in clarified butter until golden and fully set in the center.
- Yield
- 33 small blini
- Cuisine
- French-inspired
Bring it to the table
Start with plain mash
Use cooked potatoes mashed smooth without large additions of cream or butter, so the batter follows the proportions listed.
At the table
Serve warm as a side or add a topping for an appetizer.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 500 g plain mashed cooked potato — cooled; no added cream or butter
- 100 g all-purpose flour
- 3 large eggs
- 50 ml milk — optional; add only as needed
- 2 tbsp parsley — finely chopped
- salt and black pepper — to taste
- clarified butter — for the pan
A few useful notes.
The base formula makes approximately 33 small blini; actual count depends on portion size.
Milk is optional and may not all be needed.
The cooking plan
How to make Parsley Potato Blini.
Mix the cooled mashed potato and flour until evenly combined. Add eggs one at a time, mixing after each addition.
Stir in parsley, salt and pepper. Add milk a little at a time only if needed; the batter should remain thick and spoonable.
Heat a nonstick skillet over medium heat and coat lightly with clarified butter. Add small spoonfuls of batter, leaving room between them.
Cook until golden underneath and beginning to set on top. Turn and finish the second side. The centers should be fully cooked with no wet batter; check a thicker piece reaches 160°F. Adjust the heat if the outside colors before the center cooks.
Repeat with remaining batter, adding clarified butter as needed. Serve warm.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Parsley Potato Blini
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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Mix the cooled mashed potato and flour until evenly combined. Add eggs one at a time, mixing after each addition.
- Stir in parsley, salt and pepper. Add milk a little at a time only if needed; the batter should remain thick and spoonable.
- Heat a nonstick skillet over medium heat and coat lightly with clarified butter. Add small spoonfuls of batter, leaving room between them.
- Cook until golden underneath and beginning to set on top. Turn and finish the second side. The centers should be fully cooked with no wet batter; check a thicker piece reaches 160°F. Adjust the heat if the outside colors before the center cooks.
- Repeat with remaining batter, adding clarified butter as needed. Serve warm.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Should the batter be pourable?
No. Keep it thick enough to drop from a spoon and hold a small pancake shape.
Why is milk optional?
Mashed potatoes vary in moisture, so add only enough to loosen a very stiff batter.
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