Mousseline potatoes

Mousseline potatoes

Purée of potatoes

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
750g old, floury potatoes, peeled
30g butter
310ml hot milk
freshly ground black pepper
1/4 teaspoon nutmeg
salt

Method

  1. Place potatoes in a large saucepan, cover with cold water and bring to the boil. Cook gently for about 20 minutes or until tender. Drain and cool slightly, then return to the pan 2 or 3 at a time and cook over very gentle heat to dry off any moisture.
  2. Rub potatoes through a sieve, or process in a food processor using the double-sided steel blade.
  3. Return potatoes to the hot pan, place over gentle heat and gradually beat in butter and hot milk. Continue beating until very smooth and soft. Add salt, pepper and nutmeg and serve immediately.
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