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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Kayowze Cade
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Porla Imolar
[email protected]This recipe was a disaster! The potato mousseline turned out lumpy and bland.
boob boy
[email protected]I found this recipe to be a bit bland. I would add more herbs and spices next time.
Camden Harper
[email protected]This potato mousseline was a little bit too rich for my taste, but it was still good.
ruthncobile ngambi
[email protected]I've made this potato mousseline several times now and it's always a crowd-pleaser. It's the perfect side dish for any occasion.
Nabuuma Christine
[email protected]This recipe is a great way to use up leftover mashed potatoes. It's also a great way to impress your guests.
Romario Burris
[email protected]I'm not usually a fan of mashed potatoes, but this potato mousseline was amazing. It was so smooth and fluffy.
Daniils Davidsons
[email protected]This potato mousseline was the perfect side dish for my roast chicken. It was creamy and cheesy, and it had a nice crispy crust.
Tanveer Sanwal
[email protected]I've never had potato mousseline before, but this recipe made me a fan. It's so light and flavorful.
Atta ur Rehman
[email protected]This dish was easy to make and very delicious. I would definitely recommend it.
NIRAJ Malla
[email protected]This recipe is a keeper! I will definitely be making this potato mousseline again.
Malik A year lail
[email protected]I made this potato mousseline for my Thanksgiving dinner and it was a huge success. Everyone loved it!
Pearl Pomah Tweneboah
[email protected]This was my first time making potato mousseline and it turned out great! It was a little time-consuming, but it was worth it.
Olivia Barthold
[email protected]I love the addition of herbs and cheese to this potato mousseline. It gives it a lot of flavor and makes it a really special dish.
mpunalchandio mpunal
[email protected]This recipe was easy to follow and the results were delicious. The potato mousseline was light and fluffy, with a delicate flavor.
Atushar 725
[email protected]I've made this potato mousseline several times now and it's always a success. It's a great way to dress up mashed potatoes for a special occasion.
Larry Goodson
[email protected]This potato mousseline was a hit at my dinner party! It was creamy, flavorful, and had a beautiful golden crust. My guests raved about it and asked for the recipe.