Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Potatoes Mousseline

Scott Phillips

Servings: six to eight.

 

Ingredients

  • 1/2 cup unsalted butter, melted
  • 3 lb. russet potatoes, peeled and cut into lengthwise quarters
  • Kosher salt
  • 3/4 cup whole milk
  • 1 cup heavy cream, whipped to soft peaks
  • Freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 350
      Fat Calories (kcal): 210
      Fat (g): 23
      Saturated Fat (g): 14
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 75
      Sodium (mg): 270
      Carbohydrates (g): 33
      Fiber (g): 2
      Protein (g): 5

Preparation

  • Heat the oven to 250°F. Brush a 9×13-inch baking dish with some of the melted butter. Put the potatoes in a large saucepan and cover with cold water by at least 1 inch. Add 2 tsp. salt, cover, and bring to a boil over high heat. Lower the heat to maintain a gentle boil, cover the pan partially, and cook until the potatoes are quite tender, 10 to 15 minutes. Drain and return the potatoes to the pan. Over low heat, shake the pan until the potatoes are dry and no longer steam profusely, about 2 minutes.
  • Pass the potatoes through a ricer (or force through a coarse sieve with a rubber spatula) into a large bowl. Stir in the milk and half of the melted butter with a wooden spoon. Whisk the whipped cream a few times to fluff it up and then gently stir about one-third of it into the potato mixture to lighten it with the whisk. Using a rubber spatula, fold in the rest of the whipped cream. Season with salt and pepper to taste.
  • Transfer the potatoes to the baking dish. Spread evenly, and drizzle with the remaining butter. Bake the mousseline for 30 minutes until heated through. Just before serving, heat the broiler to high and broil the potatoes until lightly browned, 2 to 4 minutes.

Make Ahead Tips

The potatoes can be mashed, mixed with the milk and cream, spread in the baking dish, and drizzled with butter up to 8 hours ahead. Cover with plastic wrap and refrigerate. Let the potatoes come to room temperature for 30 minutes before baking as directed above.

Reviews

Rate or Review

Reviews

  • SeeBeth | 12/26/2014

    Potatoes, butter and whipped heavy cream? How can you go wrong? Make it, you won't be disappointed.

  • Krispie | 11/24/2014

    I cut this to a third of the recipe. It was super. Will make it again.

  • User avater
    cakewalk | 01/09/2012

    Best mashed potatoes ever! Great flavor. Wonderful!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Seattle, WA

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks