Potato Mousseline
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- 2pounds waxy potatoes, preferably Yukon Golds or fingerlings
- Salt
- 3cups heavy cream
- 2tablespoons butter
- Whole nutmeg
- Fleur de sel
Preparation
- Step 1
Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.
- Step 2
Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
- Step 3
Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.
- Step 4
Reheat browned butter if needed. Swirl browned butter into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Douglas Williams
"Mousseline" - in my experience - refers to the addition of whipped cream to Hollandaise sauce. If I were to go to the trouble outlined, I would try adding whipped cream - Why not? Trump's taking us to our doom, anyway!
Keith
Then you didn't make brown butter, you made burned butter
Penelope
Salted butter will be the culprit. I'm surprised the recipe doesn't state to only use unsalted butter, as browned salted butter doesn't get that complex caramel-y flavor for some reason... where's Harold McGee when you need him?
Sally
I use browned butter for lots of dishes (steamed vegetables, pasta, etc.) and make 1/2 pound at a time, since it stores so well in the refrigerator. No reason at all to wait until the day your guests are arriving to make it.
LEL
Wonderful side dish, BUT three pots/pans and three stove burners may be too many for one dish!
Frederick
Brown butter enriches potatoes, vegetables, and even some desserts. Key is to remove the pan at the point when butter takes on a deepening color. Any longer and it burns.
Nancy
The recipe calls for brown butter which has a nice nutty flavor. Browning butter is best done over medium heat, if it is done too quickly over high heat you risk burning the solids. This can be done ahead of time and then melted if it has started to solidify.
Karen DeLaria
We do something similar at holidays but cook the potatoes in the cream as opposed to water. Yes, it is very rich and calorie laden, but once in a blue moon, nothing about which to stress.
You really didn't have to go down that path did you????? Unecessary.
Matt
I’m counting three pots, my food mill and a screen to prepare this. It sounds delicious but am I the only cook who thinks this is crazy if you are having people over for Thanksgiving?
j. Clarke
No.... the butter needs to brown slowly . I don't think the microwave would do this
Mary Ann Grant
Oh, Lordy! Too delicious. Burnt butter makes mashed potatoes so rich and tasty, it may be best to add an extra spud to make up for pre-tasting. This is my new comfort food. All one needs are a side of cottage cheese and an old movie!
Tessa
Not for browning butter. You're not going to get the caramelization of the milk solids -- which is what you're doing, toasting the milk solids in the butter -- if you melt the butter in the microwave. I second using unsalted butter.
smasue
Can this be frozen or made ahead? Information about this is helpful in planning.
Erin Stojmenovic
Oh my gosh, we should be friends! Cottage cheese, fancy mashed potatoes and an old movie is as good as it gets! Yum! And I love a pre-taster :)
Melissa
Really good. Used 4lbs potatoes for 7 people - was plenty. Had 2 pints of heavy cream, likely a bit too much
Nicolecooks2
I don't generally consider Yukon Golds to be a waxy potato; it's more starchy than waxy. That being said, I think Yukons are a good choice for this recipe.
David
this is worth the extra clean up!
Tim O.
Delicious. Be careful on weight and reducing cream... mine were maybe a bit too runny. Next time I'll add cream gradually. After ricer I'll whip with an electric beater.
Cary
This was delicious, and since one of our guests brought a white truffle, it was transcendent. I used a French ricer and Yukon Gold spuds. It was not possible to get them quite as creamy as russet-based mashed potatoes.
Matt
I’m counting three pots, my food mill and a screen to prepare this. It sounds delicious but am I the only cook who thinks this is crazy if you are having people over for Thanksgiving?
Mary Ann Grant
Oh, Lordy! Too delicious. Burnt butter makes mashed potatoes so rich and tasty, it may be best to add an extra spud to make up for pre-tasting. This is my new comfort food. All one needs are a side of cottage cheese and an old movie!
Erin Stojmenovic
Oh my gosh, we should be friends! Cottage cheese, fancy mashed potatoes and an old movie is as good as it gets! Yum! And I love a pre-taster :)
smasue
Can this be frozen or made ahead? Information about this is helpful in planning.
Karen DeLaria
We do something similar at holidays but cook the potatoes in the cream as opposed to water. Yes, it is very rich and calorie laden, but once in a blue moon, nothing about which to stress.
PSS
These sound wonderful in terms of flavor. I often use a ricer, but a ricer and pushing through a sieve? Initially I thought maybe the food stylist was responsible for the potatoes looking gluey (a potato pet peeve of mine) but now I'm thinking maybe that is what's intended. I think I'll try the browned butter in traditional fluffy mash instead.
Peter
Think it's one or the other. I use a river and turns out fab
Alexandra
If using a recipe then no need for the sieve.
Douglas Williams
"Mousseline" - in my experience - refers to the addition of whipped cream to Hollandaise sauce. If I were to go to the trouble outlined, I would try adding whipped cream - Why not? Trump's taking us to our doom, anyway!
You really didn't have to go down that path did you????? Unecessary.
Frances Graef
Mine, too.
Sally
I use browned butter for lots of dishes (steamed vegetables, pasta, etc.) and make 1/2 pound at a time, since it stores so well in the refrigerator. No reason at all to wait until the day your guests are arriving to make it.
Frederick
Brown butter enriches potatoes, vegetables, and even some desserts. Key is to remove the pan at the point when butter takes on a deepening color. Any longer and it burns.
Nicole Snow
Brown butter is horrific! It tastes nothing like nuts - just burned, ruined butter!
Keith
Then you didn't make brown butter, you made burned butter
Penelope
Salted butter will be the culprit. I'm surprised the recipe doesn't state to only use unsalted butter, as browned salted butter doesn't get that complex caramel-y flavor for some reason... where's Harold McGee when you need him?
Naguon
You're not doing it right!
Private notes are only visible to you.
Advertisement
