Do Share Recipe

I have to admit, making Potato Mousseline Recipe was one of the most satisfying culinary experiences I’ve had in my kitchen. The moment I tasted that silky, airy potato puree, I felt like a professional chef in my own home. It’s incredible how a few simple ingredients can transform into something so luxurious and comforting.

I couldn’t wait to share this recipe with friends and family because it’s as delicious as it is elegant. Let me take you step by step through creating this dreamy potato dish. You can also enjoy similar flavors in a French Onion Short Ribs Recipe or a Saucy French Chicken Recipe if you’re in the mood for more French-inspired dishes.

Ingredients

Here’s everything you’ll need to make this creamy potato mousseline:

2 lbs. yellow potatoes, peeled and cut into large cubes – yellow potatoes give a buttery flavor and smooth texture.
8 ounces unsalted butter – using unsalted lets you control the saltiness.
2 ounces extra virgin olive oil – adds richness and a subtle fruity flavor.
1 cup heavy cream – for that luscious, creamy consistency.
12 pieces large asparagus – fresh asparagus gives a bright, crisp contrast to the potatoes.
4 quail eggs – perfect for a delicate, gourmet touch.
Approximately 1/4 cup veal stock reduction – optional, adds a savory depth.
White pepper and sea salt to taste – freshly ground pepper enhances flavor without overpowering.

Note: Serves 4 generously.

Variations

If you want to mix things up or accommodate dietary needs, here are some options:

Use coconut cream instead of heavy cream for a dairy-free version.
Swap veal stock with vegetable stock for a vegetarian twist.
Add roasted garlic or chives to the potato mixture for extra flavor.
Replace asparagus with sautéed spinach or green beans if you prefer. You might also like to pair it with the richness of a French Onion Short Ribs Recipe for a hearty meal.

Cooking Time

Planning your time in the kitchen is easy with this guide:

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment You Need

Large pot – for boiling the potatoes evenly.
Potato ricer – ensures smooth, lump-free texture.
Saucepan – for heating cream and combining ingredients.
Skillet – for sautéing asparagus.
Non-stick pan – for frying quail eggs.
Mixing spoon – to gently fold in butter and cream.

How to Make Potato Mousseline Recipe?

Creating potato mousseline is easier than it looks. Follow these steps:

Boil the Potatoes

Start by cooking your peeled and cubed potatoes in salted water until tender. This usually takes about 15–20 minutes. Make sure they’re soft enough to mash easily for a silky texture.

Rice the Potatoes

Once cooked, drain the potatoes and pass them through a potato ricer. This step ensures the potatoes are lump-free and light, giving that signature airy consistency.

Mix in Butter, Cream, and Olive Oil

Add the unsalted butter, heavy cream, and olive oil to the riced potatoes. Gently fold until fully incorporated. Season with sea salt and white pepper to taste.

Prepare the Asparagus

Peel and cut the asparagus into 4-inch pieces. Sauté in a very hot pan with a little olive oil until tender but still crisp. This adds a fresh and slightly crunchy contrast.

Fry the Quail Eggs

Heat a non-stick pan and fry the quail eggs sunny-side-up. Their delicate size and richness complement the light, creamy potatoes beautifully.

Plate the Dish

To serve, spoon a portion of potato mousseline onto each plate. Add three pieces of sautéed asparagus, a sunny-side-up quail egg, and drizzle with veal stock reduction for a gourmet touch.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks can make this dish even more amazing:

I always use yellow potatoes because they naturally have a buttery flavor and smooth texture.
Don’t skip ricing the potatoes; it makes the puree incredibly light and fluffy.
Warm your cream slightly before adding it; cold cream can make the potatoes heavy.
I gently fold butter in at the end to preserve the airy texture.
Taste as you season—potatoes absorb salt and pepper differently depending on size and freshness.

How to Serve Potato Mousseline Recipe?

Serving potato mousseline elegantly can elevate any meal:

Spoon the potatoes into a neat mound using a ring mold for a professional presentation.
Garnish with a drizzle of olive oil or veal stock reduction for shine and flavor.
Place asparagus spears and quail eggs artfully on top for a colorful, restaurant-quality look.
Sprinkle fresh herbs like chives or parsley for a pop of green.

Nutritional Information

Here’s a quick look at the nutrition in one serving of this indulgent potato mousseline:

Calories: 350–400 per serving, depending on cream and butter used.
Protein: 6–8 grams from quail eggs and potatoes.
Carbohydrates: 35–40 grams from the potatoes.
Fat: 22–25 grams, mostly from butter and cream.

Make Ahead and Storage

Refrigerating

You can refrigerate prepared potato mousseline for up to 2 days. Cover tightly with plastic wrap to prevent a skin from forming.

Freezing

For longer storage, freeze in airtight containers for up to 1 month. Reheat gently on the stove over low heat while stirring to maintain creaminess.

Reheating

Rewarm in a saucepan or microwave slowly. Add a splash of cream or milk if the mixture becomes too thick, and fold gently to restore the airy texture.

Why You’ll Love This Recipe?

There are so many reasons I keep making potato mousseline:

Easy to prepare: minimal ingredients and straightforward steps.
Versatile: pairs beautifully with vegetables, meats, or seafood.
Gourmet touch: quail eggs and veal reduction make it look restaurant-worthy.
Customizable: adjust cream, butter, or seasoning to your taste.
Luxurious flavor and texture: airy, silky, and rich in every bite.

Potato mousseline is one of those recipes that transforms humble potatoes into a decadent, show-stopping dish. It’s perfect for dinner parties, holiday meals, or whenever you want to treat yourself. Once you try it, I promise you’ll make it again and again.

Ben Carraoli