Mashed Potato Pancake with Whipped Fromage, Caviar and Chive


Potato Pancake

  • 8 cups Idaho® russet potato, mashed
  • 4 eggs
  • 4 cups flour
  • ½ cup chives
  • 2 red onions, finely diced
  • ½ cup fromage blanc
  • 2 teaspoons salt
  • 2 teaspoons black pepper

Whipped Fromage

  • 2 cups fromage blanc
  • 1 cup heavy cream
  • ¼ teaspoon hot sauce
  • ¼ teaspoon white pepper
  • 2 Tablespoons chives

Chive Oil:

  • 1 liter Sunflower Oil
  • ½ pound chives 


Idaho® Potato Pancake:

  1. Combine all and don’t overmix.
  2. Add 4 ounces (½ cup) scoop of batter for a large pancake, with 1 Tablespoon butter in the pan.
  3. Sear in butter over medium heat until golden on each side (3-4 minutes)

Whipped Fromage:

  1. Combine all ingredients in a mixer and whip until lightened in body.

Chive Oil:

  1. Wash the chives and pat them dry to remove excess moisture. 
  2. Pack the chives into the oil, and puree them using a blender. Let the pureed chive oil sit in a glass container or other nonreactive jar for 2 to 3 days in the fridge. Strain the green chive oil through a fine mesh strainer such as a chinois, to extract only the colored oil. Store the oil in an airtight container for up to 1 month.

To Plate: 

  1. Stack pancakes in the middle of plate, with some fromage in between each.  
  2. Then place a quenelle of the fromage on top of the last pancake, garnish with osetra and smoked trout roe, chives, julienned red onions, pea shoots, and chive oil.
Print Recipe

Yield: 12 Servings

Nick Leahy
Nick's Westside and Chicken Out

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