|3/4 cup all-purpose flour||1 egg, plus 1 egg yolk|
|1 tsp grated nutmeg||2 medium Desire or Russet potatoes, peeled, boiled, and mashed (to give just over 4 oz, or 1 cup, mashed potatoes)|
|Pinch of salt||1/4 cup butter|
|1/3 cup milk|
Place the flour, nutmeg, and salt in a large bowl. In a separate bowl, mix together the milk, whole egg, and the egg yolk, then pour the mixture onto the flour. Whisk everything together, then gently fold in the mashed potato. Set aside, uncovered, to cool.
When the mixture is cool, cover the bowl and leave it to rest in the refrigerator for up to 3 hours. The mixture should have a dropping consistency, so if it becomes too firm in the fridge, leave it at room temperature until it loosens up.
Heat the butter in a nonstick frying pan. Drop in a tablespoonful of the blini mixture and fry for 1–2 minutes on each side, until golden brown. Transfer to paper towels to drain. Repeat until all the mixture is used up, and serve hot.
Don't add butter, cream, or any additional ingredients to the mashed potatoes specified in the ingredients list. It should just be potatoes that are mashed up.
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