Creamy mashed potatoes, sometimes referred to as potatoes mousseline, are rich and delicious. They go excellent with most proteins, especially pork and beef. I enjoy them on Sundays served up with some delicious roast beef.
As always, there are a few tips to making this dish. You can use just about any type of potato but russets or Yukon Gold work about the best. You can simply mash the potatoes but running them through a colander or sieve makes them so much creamier. Whipping cream works best. You can get away with all purpose cream, but make sure it’s chilled well before using it. You want to whip the cream until it’s rich and thick. The amount of salt and pepper used entirely depends on your taste. As a variation, you may want to add a bit of garlic and garnish the potatoes mousseline with parsley. Perhaps some of your favorite grated cheese over the top might add a nice touch, as well. If you do this, it’s best to add it during the last few minutes of baking, especially when you turn the oven up to broil.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 1/2 kg (4-5 large) of potatoes
- 1/2 cup of melted butter (unsalted)
- salt to taste
- 3/4 of a cup of milk
- ground black pepper
- 1 cup of whipping cream – soft peaks
- Servings: 4
- Time: 1 hour
- Level: Medium
- Cuisine: American
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Cut each potato into 3 or 4 pieces. Place them into salted boiling water. Allow them to boil, over medium high heat, for about 15 minutes or until fork tender. Allow them to slightly cool.
- While the potatoes are cooling, beat the whipping cream.
- Heat you oven to 350 degree F.
- Place the potatoes into a colander or sieve and squeeze them through into a mixing bowl with a wooden spoon or spatula. Stir in the melted butter and the milk, but save about half a tablespoon for greasing the baking dish.
- Add about 1/2 the cream to the potatoes. Give them a quick whisk. If you find whisking is too difficult, switch to a wooden spoon. Season them with salt and pepper and add in the remaining cream. Using a spatula, fold everything together.
- Brush a 9 by 9 baking pan with the remaining butter. Put the potatoes in. Using a spatula, spread them out evenly.
- Place them in the oven and allow them to bake for 25 minutes. After 25 minutes, if they haven’t browned adequately, put the potatoes on the top rack, turn the oven to broil, and allow them to brown for 4 or 5 minutes.
- Serve and enjoy your potatoes mousseline.