Potato Mousseline Recipe

Ben Carraoli

I have to admit, making potato mousseline 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.

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Prep Time 15

Cook Time 25

Servings: 4

Ingredients Method Notes

Ingredients

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

Method

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

Notes

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.