Thomas Keller

I like to use Yukon Gold potatoes for these blini because they absorb more cream than other potatoes and thus result in the best possible texture. This recipe will make extra batter, but it's a difficult recipe to reduce. The batter is best when used immediately, but it can be made up to two hours ahead if stored in a warm place (the cream may clot if it gets too cold). Use a scale to weigh the proper amount of potatoes after puréeing them, and make the batter while the potatoes are still warm or the blini will not have the correct texture.

Here's a good example of Thomas Keller's culinary magic: Simple flavors come together spectacularly in this special dish from The French Laundry in Napa Valley.