Potato Mousseline

1. 1

   Peel potatoes and simmer in salted water to cover until tender, about 15 minutes.

2. 2

   While potatoes cook, place cream in a small pot and bring to a simmer over medium heat.

3. 3

   Cook until reduced to about 2 cups.

4. 4

   Place butter in small pan and heat until it just begins to brown and it smells nutty.

5. 5

   Set aside.

6. 6

   Drain potatoes and run through a food mill or ricer.

7. 7

   Pass potatoes through a fine sieve into a bowl.

8. 8

   (A splatter screen set over a bowl can work well.

9. 9

   Move potatoes through screen with a plastic scraper.)

10. 10

    Lightly fold in the cream.

11. 11

    Reheat browned butter if needed.

12. 12

    Swirl browned butter into potatoes.

13. 13

    Top with several grinds of nutmeg and a sprinkling of fleur de sel.

No additional tips available.