Cooking Instructions
- 1
Preheat oven to 425 F. Prick potatoes all over with a fork and bake until very tender (fork easily pierces) for 60-70 min. Let cool.
- 2
Whisk egg, yolks, and sour cream together.
- 3
Mix the flour, salt, pepper, baking soda, and nutmeg and set aside. Remove the skins from the potatoes and use a ricer with a small hole size to process the potatoes. Sprinkle the dry ingredients over the potato and mix with a fork, fluffing the potatoes as mixing. Create a depression in the center of the mixture and pour in the egg/sour cream mixture.
- 4
Whisk from the center to the outer edge, until smooth. It should resemble thick pancake batter. Add 2-3 tablespoons water if too thick. Cover and let rest for 10 min.
- 5
Heat a large skillet over medium-low heat. Brush the skillet with a thin layer of butter and spoon out 2 teaspoons (cookie scoop) of mix, spacing the blinis by 1 inch on the skillet. Cook until surface is matte and bubbles form on top (like a pancake), ~90 seconds. Flip and cook for ~1 minute. Keep warm at 200 F.
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