My Recipe Box

Potatoes Mousseline


Serves six to eight.

  • 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

Heat the oven to 250°F. Brush a 9x13-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.

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

Photo: Scott Phillips

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

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

Best mashed potatoes ever! Great flavor. Wonderful!

Great! I made the day before Thanksgiving (poured remaining butter on just before baking). Got rave reviews. Easy timesaver and delicious!

Great for the make-ahead!

The ease and presentation of this wonderful recipe is enough to encourage anyone to serve it to company or for holiday. One of my favorite potato dishes and certainly the most requested potato recipe I serve. VAgardengirl

This is an excellent dish. I often make it in the morning to serve in the evening. Works beautifully.

Would highly recommend. Potatoes stayed moist and creamy, not heavy at all. Great also because you can make ahead. I would recommend adding a sprinkling of grated paremesean across the top before broiling as this made it even tastier.. Would make again....

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