Potato Mousseline

Here is a riff on the classic side dish that calls for running the potatoes through a ricer (if you don’t have one, a splatter screen over a bowl will work just as well), the addition of brown butter and a sprinkling of grated nutmeg. The result is something just as comforting, but a bit more complex and flavorful.

Ingredients

• 2 pounds waxy potatoes, preferably Yukon Golds or La Ratte fingerlings
• Salt
• 3 cups heavy cream
• 2 tablespoons butter
• Whole nutmeg
• Fleur de sel

6 servings

Preparation

1. Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.
2. Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
3. Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.
4. Reheat browned butter if needed. Swirl browned butter into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.

30 minutes