Potato Mousseline Recipe (2024)

"Mousseline" - in my experience - refers to the addition of whipped cream to Hollandaise sauce. If I were to go to the trouble outlined, I would try adding whipped cream - Why not? Trump's taking us to our doom, anyway!

Then you didn't make brown butter, you made burned butter

Salted butter will be the culprit. I'm surprised the recipe doesn't state to only use unsalted butter, as browned salted butter doesn't get that complex caramel-y flavor for some reason... where's Harold McGee when you need him?

I use browned butter for lots of dishes (steamed vegetables, pasta, etc.) and make 1/2 pound at a time, since it stores so well in the refrigerator. No reason at all to wait until the day your guests are arriving to make it.

Wonderful side dish, BUT three pots/pans and three stove burners may be too many for one dish!

Brown butter enriches potatoes, vegetables, and even some desserts. Key is to remove the pan at the point when butter takes on a deepening color. Any longer and it burns.

The recipe calls for brown butter which has a nice nutty flavor. Browning butter is best done over medium heat, if it is done too quickly over high heat you risk burning the solids. This can be done ahead of time and then melted if it has started to solidify.

We do something similar at holidays but cook the potatoes in the cream as opposed to water. Yes, it is very rich and calorie laden, but once in a blue moon, nothing about which to stress.

You really didn't have to go down that path did you????? Unecessary.

I’m counting three pots, my food mill and a screen to prepare this. It sounds delicious but am I the only cook who thinks this is crazy if you are having people over for Thanksgiving?

No.... the butter needs to brown slowly . I don't think the microwave would do this

Oh, Lordy! Too delicious. Burnt butter makes mashed potatoes so rich and tasty, it may be best to add an extra spud to make up for pre-tasting.This is my new comfort food. All one needs are a side of cottage cheese and an old movie!

Not for browning butter. You're not going to get the caramelization of the milk solids -- which is what you're doing, toasting the milk solids in the butter -- if you melt the butter in the microwave. I second using unsalted butter.

Can this be frozen or made ahead? Information about this is helpful in planning.

Oh my gosh, we should be friends! Cottage cheese, fancy mashed potatoes and an old movie is as good as it gets! Yum! And I love a pre-taster :)

Really good. Used 4lbs potatoes for 7 people - was plenty. Had 2 pints of heavy cream, likely a bit too much

I don't generally consider Yukon Golds to be a waxy potato; it's more starchy than waxy. That being said, I think Yukons are a good choice for this recipe.

this is worth the extra clean up!

Delicious. Be careful on weight and reducing cream... mine were maybe a bit too runny. Next time I'll add cream gradually. After ricer I'll whip with an electric beater.

This was delicious, and since one of our guests brought a white truffle, it was transcendent.I used a French ricer and Yukon Gold spuds. It was not possible to get them quite as creamy as russet-based mashed potatoes.

I’m counting three pots, my food mill and a screen to prepare this. It sounds delicious but am I the only cook who thinks this is crazy if you are having people over for Thanksgiving?

Oh, Lordy! Too delicious. Burnt butter makes mashed potatoes so rich and tasty, it may be best to add an extra spud to make up for pre-tasting.This is my new comfort food. All one needs are a side of cottage cheese and an old movie!

Can this be frozen or made ahead? Information about this is helpful in planning.

We do something similar at holidays but cook the potatoes in the cream as opposed to water. Yes, it is very rich and calorie laden, but once in a blue moon, nothing about which to stress.

These sound wonderful in terms of flavor. I often use a ricer, but a ricer and pushing through a sieve? Initially I thought maybe the food stylist was responsible for the potatoes looking gluey (a potato pet peeve of mine) but now I'm thinking maybe that is what's intended. I think I'll try the browned butter in traditional fluffy mash instead.

If using a recipe then no need for the sieve.

"Mousseline" - in my experience - refers to the addition of whipped cream to Hollandaise sauce. If I were to go to the trouble outlined, I would try adding whipped cream - Why not? Trump's taking us to our doom, anyway!

I use browned butter for lots of dishes (steamed vegetables, pasta, etc.) and make 1/2 pound at a time, since it stores so well in the refrigerator. No reason at all to wait until the day your guests are arriving to make it.

Brown butter enriches potatoes, vegetables, and even some desserts. Key is to remove the pan at the point when butter takes on a deepening color. Any longer and it burns.

Brown butter is horrific! It tastes nothing like nuts - just burned, ruined butter!