POTATO MOUSSELINE

POTATO MOUSSELINE image

Yield 6

Number Of Ingredients 6

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

Steps:

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. Yield: 4 to 6 servings.