DEVOUR & CONQUER

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Sour Cream & Chive Potato Mini Buns

May 15, 2013

I am a very lucky food blogger to be attending my very first Eat.Write.Retreat weekend in Philadelphia at the end of this month, showcasing great cooking, photography and writing with valuable connections within the food community.

One of the fun things that EWR does to get attendees fired up in advance is their annual Culinary Challenge. Each 2013 participant received a mystery basket to create a new Amazing Appetizer recipe. I've been hovering by the front door waiting on its delivery to discover which ingredient I would receive from the four choices - California Raisins, California Ripe Olives, California Figs or US Potatoes paired with helpful kitchen gadgets from OXO Good Grips to help with recipe development.

When the box arrived I tore into it immediately to discover my secret ingredient was... US Potatoes!

I was thrilled, as I love potatoes, grow potatoes and cook with them in almost every ethnic cuisine I'm exploring. My mystery box contained a beautiful variety of fingerlings, yellows, reds and purples and my mind began to race through potential recipe ideas right away as I read through the literature tucked into the box.

The slogan of US Potatoes is 'Goodness Unearthed', helping to remind people that while potatoes can be the base of some our most delicious fat-laden cravings (*CoughpoutinefriescoveredingravyandcheeseCough*), the good ol' spud is actually a damn healthy vegetable. One medium-sized potato has more potassium than a banana, 45% of your daily dose of Vitamin C, is only 110 calories and naturally fat and sodium-free.

When creating a new potato-based recipe for an Amazing Appetizer (or Appy, as they adorably call them here in British Columbia), US Potatoes asked us food bloggers to focus on healthiness. I started thinking about the flavours I love with potatoes, along with ways to bring big taste and impact to a tiny bite without soaking it in butter and fat. Then it came to me... A mini potato bun with fresh garden chives baked right inside the dough, using sour cream in place of butter for a healthy and tasty finger food that stands on its own but is also open to being split and filled with other deliciousness.

 

My recipe begins with cooked potatoes, and gave me the opportunity to try out the new OXO Good Grips 3-in-1 Adjustable Potato Ricer. This kitchen gadget is a powerful workhorse and had my potatoes perfectly riced and ready for the recipe in no time. Ricing rather than mashing also keeps the potatoes nice and light for the dough. The three settings include a large one for crushing tomatoes into sauce, which I know will come in handy later this summer. I used red potatoes for this recipe, a versatile spud with great flavour, but russets would also work well, and give the potato buns an even fluffier texture.

A note on ingredients: I used a Greek-style light sour cream in this recipe, as its thick texture helps bring the dough together. A full fat plain sour cream would also work great, as would a thick Greek yogurt. If you'd like to thicken the sour cream you have on hand, place it in a coffee filter set over a colander and let the extra moisture seep out for an hour before using in your recipe.

 

Sour Cream & Chive Potato Mini Buns

Ingredients

2 cups all purpose flour

1 cup riced or mashed potatoes, room temperature

3 teaspoons baking power

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons fresh chives, fine diced

1 cup sour cream

1/2 cup milk

1 egg

 

Preheat the oven to 425 degrees.

Start by adding the mashed/riced potatoes and fresh chopped chives to a large bowl.

Sift the flour, baking powder, baking soda and salt into the bowl.

Add the sour cream and 'cut' it into the dry ingredients with two knives or a pastry cutter as you would butter for a biscuit recipe, until the dough is made up of pea-sized crumbs.

Crack the egg into a small cup and whisk with a fork. Pour over the dry ingredients.

Begin adding the milk a little at a time while stirring with a fork until the dough comes together. Add more milk 1 tablespoon at a time if you need more moisture.

Turn the dough out onto a floured surface and gently knead approximately 10-15 times until smooth, no need to over-do it with extra muscle, you want it to stay light and fluffy.

 

Roll out the dough to 3/4 inch thickness and cut into tiny rounds approximately 1 inch across. I used a tiny mustard jar to cut out my dough and also found that a small shot glass is the perfect size to cut out the dough.

Place the buns on a greased or parchment-lined baking sheet and pop them into the oven for 13 minutes. Pull them out when the tops are golden brown and transfer to a wire rack to cool.

Serve them on their own, piled high in a basket on your appetizer table, or split them open and fill with more sour cream & fresh chives or slices of aged white cheddar & dry-cured salami.

Devour!

Thanks to Eat.Write.Retreat, OXO Good Grips and US Potatoes for giving me such a fun recipe challenge to tackle, as well as arming me with a great new potato recipe to whip up for future parties.

 

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These are adorable and your photos are gorgeous. You are coming such a long way for the conference. I hope we get to meet there.

A-dorable! They also look delicious! Best of luck in the challenge! Looking forward to meeting you!

These buns look so good. I'll have to spring them on my potato and sour cream loving brother sometime. Hope to meet you in Philly!

Ok. This are perfect little BITE SIZED HAND HELD appetizers. No mess invovled. Love them.



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