Olive Oil Whipped Potatoes on Russet Coins
Olive Oil Whipped Potatoes on Russet Coins are my tiny take on a twice-cooked potato. These bite size gems are perfect for a cocktail party or holiday entertaining!
A Twice-Cooked Potato Appetizer
Well, sort of. Technically, just the russet coins are twice cooked, but you get the idea.
A few years ago, I had an obsession with tiny food — reproductions of regular dishes, but in mini form. This was actually something I made back then, just for fun. I’m finally bringing them back because they’re kind of perfect for my Friendsgiving Cocktail Party series! What’s Thanksgiving without a potato dish?
The russet coins are tender on the inside and crispy on the outside, and are topped with olive oil and parmesan whipped potatoes that are light and fluffy. These one-bite (ok, maybe two-bite) appetizers look elegant, but are easier to make than you might think. Read on for step by step instructions and helpful tips for recipe success.
Gather Your Ingredients
In addition to kosher salt and fresh cracked pepper to season as you go, you’ll need…
- Russet potatoes — russets are perfect for this two-method recipe. Their starch content and texture make them ideal for crisping up in a pan and for creating fluffy mashed potatoes.
- Extra virgin olive oil — while butter is the typical addition to mashed potatoes, I think olive oil gives them a light mouthfeel and nuanced herbal quality.
- Milk — whipped with the potatoes for a creamy texture.
- Parmesan cheese — this nutty, salty cheese both seasons and adds flavor.
- Unsalted butter — just a little, combined with olive oil in the skillet, add flavor and color to the russet coins.
- Chives — to garnish, and that bright green sprig really pops. But, use any herb you like!
Let’s Get Cooking Some Potatoes
I’m going to break this down into three parts…
Related video: watch how to make these potato appetizers!
The First Cook
- Cut the potatoes into 1-inch slices. Layer them in a pot and cover with water by 1 inch. Bring to a simmer, then cook for 15 minutes. Carefully drain the potatoes.
- Using a 1-1/2 inch round cutter, cut out 10 coins (or as many as you can, if not 10). Cut each of the coins in half so you have 20 (or double what you started with), and set those aside.
- Remove the skins from what is left and place the potato scraps into a mixing bowl (discard the skins). Use a potato masher or fork to break down the potatoes.
- Add olive oil, milk, and parmesan to the mixing bowl and whip with a handheld electric mixer until they are smooth and fluffy. Don’t forget to taste and season with salt + pepper part way through and at the end.
The Second Cook
- Heat olive oil and butter in a nonstick skillet over medium heat. Sauté the coins on one side until they are golden brown, then flip and do the same on the other side.
- Remove the coins to a plate and immediately season with salt.
Assemble Your Appetizers
- Fit a piping bag or zip-top bag (with the corner snipped off) with a large piping tip…if you want to. Transfer the whipped potatoes to the bag and pipe some onto each russet coin. (You might have more than you need…save it for a midnight snack!)
- Garnish with chives. You could also drizzle a few drops of olive oil over each, or garnish with a shard of fresh parm.
Helpful Recipe Tips
Give the russets a good squeeze. They should be firm without any soft spots. Look at the overall shape as well. Try to select potatoes that are fairly uniform in size from end to end so you can cut as many coins as possible.
The potatoes need to boiled long enough so they can be whipped (without any big chunks), but we don’t want them falling apart before the coins can be cut out. Leaving the skin on will help keep the sliced potatoes together during the first cook.
Again, it has to do with structural integrity. The 1-inch slices are just right for the length of boiling time. Once you’ve cut out the coins, they’ve cooled enough to hold their shape while you slice them in half. (Also, make sure your knife is good and sharp!)
It’s important to use a fork or masher to gently break the potatoes down by hand before whipping so the potatoes don’t get overworked. Whipping too long can create a gummy texture, which has an unpleasant mouthfeel. Also, stop whipping when the milk and oil have just combined with the potatoes and taste for seasoning. Feel free to add a tad more milk at this point if you feel the texture will be too dry.
These are best enjoyed hot…well, not too hot. Once they are assembled (and before garnishing), keep them warm in a 170°F oven until it’s time to serve. If you plan to keep them in the oven longer than 20 or 30 minutes, place a pan of hot water in the oven alongside to add a little humidity. To make these ahead, assemble and store them covered in the fridge. To warm them up, place them in a 350°F oven for 10 to 15 minutes, or warm them in the microwave for a couple of minutes.
What to Sip
Definitely enjoy Olive Oil Whipped Potatoes on Russet Coins with Sparkling Pear + Kumquat Sangria! This sangria was created especially for a Friendsgiving Cocktail Party!
But hey, if it’s not the right season, enjoy these with a sparkling wine or perhaps a light, citrusy IPA.
When to Make This Recipe
These are perfect for a cocktail party any time of the year or when you just want to serve a fancy-ish appetizer at a dinner party.
So Many Potatoes, So Little Time…
- Roasted Garlic + Mascarpone Mashed Potatoes
- Hasselback Sweet Potatoes with Pumpkin Seed Pesto Butter
- Air Fryer Irish Cheddar + Bacon Potato Croquettes
- Leftover Corned Beef Hash Waffles with Savoy Cabbage + Eggs
- Air Fryer German Style Potato Salad with Jammy Eggs
- Rosemary Parmesan Roasted Baby Potatoes
- Skillet Fried Potatoes and Onions
Olive Oil Whipped Potatoes on Russet Coins
Ingredients
- 3 large russet potatoes, scrubbed clean
- ¼ cup extra virgin olive oil, plus 1/2 tbsp, divided
- ½ cup milk
- ⅓ cup grated parmesan cheese
- kosher salt + fresh cracked pepper, to taste
- ½ tablespoon unsalted butter
- chives , to garnish
Instructions
- Slice the potatoes into 1-inch thick rounds. Layer them in a large pot and cover with water by 1 inch. Bring to a simmer and cook for 15 minutes. Carefully drain the potatoes as you want them to keep their shape. Set them on your cutting board.
- Using a 1-1/2 inch round cutter, cut about 10 coins from the potato rounds. Cut each of those coins in half to create 20 coins. Transfer those to plate. From the scraps, remove the skins with your hands or a pairing knife and transfer the potato flesh to a mixing bowl. Use a potato masher to gently mash the potatoes so there are no large chunks (this should prevent you from having to whip the potatoes too long which can make them gummy.)
- To the mixing bowl, add 1/4 cup of olive oil, milk and parmesan cheese. Whip with a handheld electric mixer until smooth and fluffy. Add a little more milk if you feel it needs it. Taste and season with salt + pepper part way through. Set aside and keep warm.
- Heat 1/2 tbsp of olive oil and the unsalted butter in a nonstick skillet over medium heat. Sauté the russet coins until golden brown on one side, carefully flip and do the same on the other side. Remove them to a plate and immediately season with salt.
- Transfer the whipped potatoes to a piping bag or large zip top bag (snip the corner to pipe). Arrange the russet coins on a platter. Pipe whipped potatoes on each. Garnish with a chopped chives.
Nutrition
Pin for Later! Olive Oil Whipped Potatoes on Russet Coins
