Best 2 Potato Mousseline Recipes
**Potato Mousseline: A Light and Creamy Side Dish with Variations**
Potato mousseline is a light and creamy side dish made from mashed potatoes, butter, and milk. It is a classic French dish that can be served with a variety of main courses, such as roasted chicken, grilled fish, or steamed vegetables. Potato mousseline is also a popular ingredient in other dishes, such as shepherd's pie and potato cakes. This article provides three recipes for potato mousseline, each with a slightly different flavor profile. The first recipe is a classic potato mousseline, made with butter and milk. The second recipe adds cheese to the mousseline, creating a richer and more flavorful dish. The third recipe uses roasted garlic to infuse the mousseline with a savory flavor. No matter which recipe you choose, you are sure to enjoy this delicious and versatile side dish.
SEARED SEA SCALLOPS WITH EXOTIC MUSHROOMS, POTATO MOUSSELINE, FOIE GRAS BUTTER AND TRUFFLE VINAIGRETTE
Steps:
- For the foie gras butter: Combine the foie gras and 4 ounces of the butter in a food processor and puree. Transfer Foie Gras Butter to a small container, cover with plastic wrap and refrigerate.
- For the wild mushrooms: Heat a large saute pan over a high heat (large enough to hold all the mushrooms in a single layer). Add 1 tablespoon olive oil and then the mushrooms. Cook over high heat until crispy around the edges -- approximately 3 to 5 minutes. Remove the mushrooms from the pan and let cool.
- For the potato mousseline: Place potatoes in a saucepan, cover with cold water and bring to a boil over medium heat. Reduce the flame to low and simmer until very tender. Drain immediately and place in a food mill (not a food processor) or potato ricer. Rice or work through the food mill, adding 1/4 pound of butter, stirring constantly. Add 1 to 2 tablespoons of warm milk so that the puree is silky but not runny. Cover with plastic wrap and keep and keep warm over a double boiler.
- For the gremolata: Combine chopped parsley, lemon zest and garlic.
- Sear the scallops: Heat a saute pan over high heat. Season scallops with salt and pepper. Add 1 tablespoon oil to the pan. Sear the scallops until golden on one side, flip and then sear the other side. Remove from pan and keep warm.
- For the truffle vinaigrette: Combine truffle juice, port and the juice from the truffle peelings in a non-reactive saucepan. Reduce over medium-low heat until reduced by about 3/4 or until liquid is a thin syrup. Remove from heat and cool.
- Combine port - truffle reduction with vinegars and whisk in the oils. Set aside. This mixture will keep for 1 month in the refrigerator if it is tightly covered.
- For the assembly: In the center of 4 large plates place a dollop of the potato mousseline. Reheat the mushrooms and sprinkle with gremolata to taste. Arrange mushrooms around the potatoes. Drizzle the foie gras butter over and around the mushrooms. Drizzle the truffle vinaigrette on and around the mushrooms. Place 3 scallops on top of each of the mounds of potato mousseline.
POTATO MOUSSELINE
Here is a riff on the classic side dish that calls for running the potatoes through a ricer (if you don't have one, a splatter screen over a bowl will work just as well), the addition of brown butter and a sprinkling of grated nutmeg. The result is something just as comforting, but a bit more complex and flavorful. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Kim Severson
Categories dinner, quick, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- 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.
- Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
- 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.
- Reheat browned butter if needed. Swirl browned butter into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.
Tips:
- Use a ricer to get the smoothest and creamiest potato mousseline. If you don't have a ricer, you can use a food mill or a blender, but the results may not be as smooth.
- Make sure the potatoes are cooked through before mashing them. This will help to prevent the mousseline from being lumpy.
- Add the milk and butter gradually, and beat the mixture until it is light and fluffy. Overbeating can make the mousseline tough.
- Season the mousseline to taste with salt, pepper, and nutmeg.
- Potato mousseline can be served immediately or chilled and served later. It can also be used as a filling for other dishes, such as fish or chicken.
Conclusion:
Potato mousseline is a delicious and versatile dish that can be served as a side dish, an appetizer, or even a main course. It is easy to make and can be customized to your own taste. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends.
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