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–+ servings
The Broken Scale

Parsley Potato Blini

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Small potato pancakes made with mashed potato, eggs, flour and chopped parsley.
Print Recipe
Servings: 33 small blini
Course: Appetizer, Side Dish
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    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

Equipment

Non-Stick Skillet
Digital kitchen scale — equipment illustration
Kitchen scale
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mix the cooled mashed potato and flour until evenly combined. Add eggs one at a time, mixing after each addition.
  2. Stir in parsley, salt and pepper. Add milk a little at a time only if needed; the batter should remain thick and spoonable.
  3. Heat a nonstick skillet over medium heat and coat lightly with clarified butter. Add small spoonfuls of batter, leaving room between them.
  4. 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.
  5. Repeat with remaining batter, adding clarified butter as needed. Serve warm.

Notes

The base formula makes approximately 33 small blini; actual count depends on portion size.
Milk is optional and may not all be needed.

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