Potato Mousseline

By Kim Severson

Potato Mousseline
Francesco Tonelli for The New York Times
Total Time
30 minutes
Rating
4(301)
Comments
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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.)

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Ingredients

Yield:6 servings
  • 2pounds waxy potatoes, preferably Yukon Golds or fingerlings
  • Salt
  • 3cups heavy cream
  • 2tablespoons butter
  • Whole nutmeg
  • Fleur de sel
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

503 calories; 48 grams fat; 30 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 5 grams protein; 457 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.

  3. 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.

  4. 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.

Ratings

4 out of 5
301 user ratings
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Comments

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?

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!

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