Best 2 Potato Mousseline Recipes

Potato mousseline is a rich, light and airy potato dish that can be served as a main course or a side dish. It is commonly made with mashed potatoes, heavy cream, butter, eggs, and seasonings such as salt, pepper, and nutmeg. The potatoes are whipped until smooth and fluffy, and then the other ingredients are folded in. The mousseline can then be baked or steamed until cooked through. Potato mousseline is a versatile dish that can be served with a variety of accompaniments, such as roasted meats, grilled fish, or steamed vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

SEARED SEA SCALLOPS WITH EXOTIC MUSHROOMS, POTATO MOUSSELINE, FOIE GRAS BUTTER AND TRUFFLE VINAIGRETTE

Seared Sea Scallops with Exotic Mushrooms, Potato Mousseline, Foie Gras Butter and Truffle Vinaigrette image

Provided by Food Network

Categories appetizer

Time 50m

Number Of Ingredients 17

Ingredients

4 ounces fresh foie gras
1/2 pound butter
2 tablespoons olive oil
3/4 pound wild or exotic mushrooms (shiitake, oyster, chanterelle, porcini, etc.) cut into bite-size pieces
1/2 pound peeled Yukon Gold potatoes, quartered
2 tablespoons milk, warm
2 tablespoons chopped parsley
1 teaspoon lemon zest
1 teaspoon chopped garlic
12 large sea scallops
1 can truffle juice (14 ounces)
1 can truffle peelings (5 ounces)
One 8-ounce bottle truffle oil
1 cup Ruby Port
2 cups extra virgin olive oil
1 tablespoon seasoned rice vinegar
1 tablespoon sherry vinegar

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

Potato Mousseline image

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

Ingredients

2 pounds waxy potatoes, preferably Yukon Golds or fingerlings
Salt
3 cups heavy cream
2 tablespoons butter
Whole nutmeg
Fleur de sel

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:

For the best results, use high-quality potatoes that are starchy and low in moisture, such as Russet or Yukon Gold potatoes.
Peel and cut the potatoes into even-sized pieces so that they cook evenly.
Boil the potatoes in salted water until they are very tender, but not mushy.
Drain the potatoes well and rice them through a potato ricer or food mill.
While the potatoes are still hot, add the butter, milk, and cream and beat until smooth and creamy.
Season the potato mousseline to taste with salt, pepper, and nutmeg.
Pipe the potato mousseline into a greased baking dish and bake until golden brown and heated through.

Conclusion:

Potato mousseline is a delicious and versatile dish that can be served as a side dish, main course, or appetizer. It is a great way to use up leftover mashed potatoes, and it can also be made ahead of time and reheated when ready to serve. With its creamy texture and delicate flavor, potato mousseline is sure to be a hit at your next gathering.