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.
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Yeasin Ali
[email protected]This potato mousseline is the perfect side dish for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
huraira rehman
[email protected]I'm allergic to dairy, so I made this recipe with vegan butter and cream. It turned out great! I was so happy to be able to enjoy potato mousseline again.
Lawrence Martinz
[email protected]This recipe is a great starting point, but I think it needs a few tweaks. I would add more seasoning, and I would also roast the potatoes before mashing them.
Arsad Arsad
[email protected]I followed the recipe exactly, but my potato mousseline didn't turn out as light and fluffy as I expected. I'm not sure what I did wrong.
Muhammad Amhd
[email protected]This potato mousseline was a bit too rich for my taste. I think I would have preferred it with less butter and cream.
Kalpit Sak
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of mashed potatoes. But I'm so glad I did! This potato mousseline is amazing. It's so light and fluffy, and the flavor is out of this world.
AIMTIN BLOG 2
[email protected]This recipe is a keeper! I've made it several times now, and it always comes out perfect. I love the way the potatoes melt in your mouth.
Suzaan Mostert
[email protected]I love potato mousseline! It's so creamy and delicious. I usually make it with mashed potatoes, but I'm definitely going to try this recipe with roasted potatoes next time.
Antonie May AO
[email protected]This was my first time making potato mousseline, and it was surprisingly easy. I followed the recipe exactly, and it turned out great. I was really impressed with how light and airy it was.
Robert Iammarino
[email protected]I've made potato mousseline a few times now, and it always turns out perfectly. It's a great side dish for any occasion, and it's always a crowd-pleaser.
Abdullah Nabi
[email protected]This potato mousseline was a hit at my dinner party! It was so light and fluffy, and the flavor was amazing. I loved the combination of potatoes, butter, and cream. I will definitely be making this again.