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–+ servings
Round potato appetizers garnished with a chive sprig on a white dish.

Olive Oil Whipped Potatoes on Russet Coins

Linda Feller
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!
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Prep time.20 minutes
Cook time.30 minutes
Total time.50 minutes
Course.Appetizer
Cuisine.American
Number of servings.20 pieces (or about that)
Calories per serving.80 kcal

Equipment

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

Calories: 80kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 37mg | Potassium: 242mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 0.5mg
Keywords.stove top, vegetarian
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