Potato Mousse
6 servings
30 minutes
Potato mousse is the quintessence of French gastronomy, transforming ordinary potatoes into a delicate, airy texture with a rich creamy flavor. This recipe originated in French restaurants where mashed potatoes were perfected by adding cream, milk, and butter. The result is an elegant dish with a velvety consistency that complements meat and fish dishes. Its silky structure melts in the mouth, while a hint of black pepper adds piquancy. Such mousse is often served in fine dining restaurants as a side dish, enhancing the main course's flavor. It is perfect for festive tables or cozy dinners where everyone can enjoy the tenderness and sophistication of French cuisine.
1
Place the potatoes in a pot, cover with cold water. Add salt, cover with a lid, and bring to a boil. Reduce the heat to medium. Leave for 30 minutes (do not boil) to ensure the potatoes are soft when pressed. Remove the pot from the heat.
- New potatoes: 1 kg
- Salt: to taste
2
Take the potatoes out of the water one by one, peeling them with a sharp knife. Once all the potatoes are peeled, pass them through a food processor (or mash them vigorously with a fork).
- New potatoes: 1 kg
3
Pour the prepared puree into a clean skillet. In another skillet, pour in the milk and cream, bring to a boil, and remove from heat. Using a rubber spatula, pour a third of the milk and cream into the puree and mix over medium heat, adding a third of the butter.
- Milk: 300 ml
- Cream 40%: 300 ml
- Butter: 100 g
4
Continue adding the remaining 2/3 of the butter, cream, and milk. Whip the mixture. The potatoes should become shiny and silky soft. Ensure that each part of the milk, cream, and butter is fully incorporated into the potatoes before adding the next. When the puree becomes liquid, whisk it.
- Butter: 100 g
- Milk: 300 ml
- Cream 40%: 300 ml
5
Before serving, try adding salt and pepper to taste. Serve the potato mousse in slightly warmed plates.
- Salt: to taste
- Ground black pepper: to taste