Potato Mousseline

Take it from this Parisian, potato mousseline is creamy, rich, smooth, and fluffy – SO much more than just a way to say “mashed potatoes” in French! Perfect with just about any main dish you could think of, this decadent potato recipe is almost too good to be true, especially since it’s so easy to make.

What Makes This Recipe So Good

• While the name might sound a bit intimidating, it’s actually super easy to make! You’ll only need a handful of ingredients, and really they’re not super different from an American mashed potato recipe. Growing up in France, we made this dish quite often, and I still make it for my family now that we’re in California.
• Potato mousseline, also known as pommes mousseline in French, is a bit different than your typical mashed potatoes. Instead of mashing them with a potato masher, the boiled potatoes are pressed through a potato ricer, giving them a super smooth texture. Butter, cream, milk, and a little cheese are mixed in to make the potatoes unbelievably rich and creamy. If you’re a potato lover then this dish is a MUST try!
• It’s a perfect recipe to make for the holidays or any special dinner celebration. Trust me, once your guests taste this potato mousseline, they’ll ask for it again and again. Good thing it’s super easy to make, right? It’s a really versatile dish, too, so you can serve it with filet mignon, bacon wrapped turkey breast, roasted chicken, or really anything you’d like.

Chef’s Tips

• When it comes to the potatoes, I highly recommend using either Yukon gold or russet potatoes. These two varieties have a nice, buttery smooth texture once they’re milled through the potato ricer, while other varieties can end up mealy or starchy.
• The ingredients list has white pepper on it, but black pepper will work just fine. Don’t worry if that’s all you have! I like to use white pepper here just for the visual, since the white pepper disappears completely and you’re left with just a fluffy cloud of potatoes.
• The potato-ricer-method is key for the creamy texture of potato mousseline. This recipe just won’t work with a plain old potato masher. If you don’t have a ricer, you can press the boiled potatoes through a fine mesh sieve or a small cheese grate to get a similar texture. Use the back of a large spoon to press the potatoes so you don’t cut or hurt your fingers.
• Let’s talk about the cheese! Many potato mousseline recipes stick to only butter, cream, and milk. Growing up in France, though, we always put cheese in ours. I truly believe it adds an extra, irresistibly decadent flavor to the dish. Gruyère or Comté is my preferred choice, but if you can’t find either of those, shredded swiss or shredded mozzarella would work, too.

Don’t Miss These Potato Recipes

• Instant Pot Cheesy Potatoes
• Hasselback Sweet Potatoes
• Garlic Butter Parsley Potatoes
• Southern Fried Potatoes
• Crispy Pan-Fried Potatoes

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5 from 2 votes

Potato Mousseline

Prep: 15 minutes minutes

Cook: 40 minutes minutes

Total: 55 minutes minutes

Unbelievably silky mashed potatoes made with butter, cream, and cheese, for an amazing, versatile side dish that will wow your friends and family.

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8 servings

Ingredients

• ▢ 3 pounds Yukon gold or russet potatoes washed, peeled, cut into 2-inch cubes
• ▢ 3-4 cloves garlic whole, peeled
• ▢ salt to taste
• ▢ 6 tablespoons cold butter cut into small pieces, divided
• ▢ ½ cup milk of choice whole milk preferred, at (or close to) room temperature
• ▢ 1 ½ cups heavy cream at (or close to) room temperature
• ▢ freshly cracked white pepper to taste, or black pepper
• ▢ ⅓ cup shredded gruyère, Swiss, comté, or mozzarella optional, see Notes
• ▢ finely chopped fresh chives for garnish

Equipment

• Oven
• Large pot
• Cold water
• stovetop
• Fork
• Colander or fine mesh sieve
• Large bowl
• potato ricer
• small pot
• Silicone spatula
• 9×13 baking dish

Instructions 

• Preheat oven to 300° Fahrenheit.
• Add cubed potatoes and whole garlic cloves to large pot, then fill pot with enough cold water to just cover potatoes. Sprinkle 1 large pinch salt over top of potatoes and place pot on stovetop over medium-high heat.
  
• Bring water to boil then reduce heat to low. Simmer potatoes and garlic in water 15 minutes or until potatoes can easily be pierced with tines of fork.
• When potatoes are ready, pour contents of pot into colander and drain well. Return potatoes and garlic to warm pot and set aside (off hot burner).
• Carefully, working in as many batches as needed, fill potato ricer with boiled potatoes and garlic. Hold potato ricer over large bowl and press potatoes through ricer and into bowl. Add 3 to 4 pieces of butter to bowl. Repeat until all potatoes have been riced, adding total of 5 tablespoons butter throughout. Set riced potatoes aside. Note: Be careful not to overfill potato ricer or potatoes will press out sides rather than through ricer holes.
  
• Heat small pot over medium heat. When pot is warm, remove pot from heat and pour in milk and heavy cream. Whisk to incorporate, then return pot to heat. Warm mixture 3 to 4 minutes, stirring constantly.
  
• When dairy mixture is heated through, gradually pour mixture into large bowl with riced potatoes, whisking ingredients together after each addition until fully combined. Repeat until all dairy mixture has been incorporated into riced potatoes. Season with salt and pepper to taste.
  
• If using shredded cheese, add it to bowl with potato mixture and gently use silicone spatula to fold in cheese until incorporated. Set bowl aside.
  
• Place pieces of remaining 1 tablespoon butter in bottom of baking dish, distributing butter evenly.
  
• Transfer potato mixture from bowl to baking dish, covering butter completely. Spread potato mixture across baking dish evenly and into all corners of dish.
  
• Place baking dish in preheated oven. Bake, uncovered, 20 to 25 minutes, or until potatoes are cooked through.
• Carefully remove baking dish from oven. Garnish with finely chopped fresh chives and serve immediately.

Notes

• Potatoes: Make sure to peel the potatoes completely for this recipe. It won’t turn out right with the peels left on. Also, if you use less than 3 pounds of potatoes, cut back on the milk and cream to accommodate. The potatoes should be soft and smooth but not liquidy or runny.
• Potato Ricer: If your ricer lets you choose the size of your riced potatoes, any size will work. I typically just go with the largest. No potato ricer? You can use a food mill, or carefully press the boiled potatoes through a fine mesh sieve or small cheese grater with the back of a large spoon.
• Cheese: Optional, but highly recommended! You can use whatever cheese you like here. If you’re using cheese, you’ll want to buy a block and shred it yourself to avoid the fillers and starches that are added to prepackaged cheeses to keep them from clumping. Those additives will keep the prepackaged cheese from melting like you want it to.

Nutrition Information

Serving: 1serving | Calories: 386kcal | Protein: 7g | Fat: 27g | Saturated Fat: 17g | Trans Fat: 0.3g | Total Carbs: 32g | Fiber: 4g | Sugar: 3g | Net Carbs: 28g | Vitamin C: 34mg | Cholesterol: 79mg | Sodium: 104mg | Potassium: 792mg | Calcium: 113mg | Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik