Go Back
–+ servings
Overhead view of a pile of potato mousseline on a white plate next to a casserole dish of potatoes.

Potato Mousseline

easyhealthyrecipes.com/potato-mousseline/
Unbelievably silky mashed potatoes made with butter, cream, and cheese, for an amazing, versatile side dish that will wow your friends and family.
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Recipe makes approximately 8 servings

Equipment Needed

  • Oven
  • Large pot
  • Cold water
  • stovetop
  • Fork
  • Colander (or fine mesh sieve)
  • Large bowl
  • potato ricer
  • small pot
  • Silicone spatula ()
  • 9x13 baking dish ()

Ingredients Needed

  • 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)

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.
    Overhead view of cubed potatoes in a pot with two handles on a white countertop.
  • 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.
    Potatoes being pressed through potato ricer and into a large glass mixing bowl.
  • 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.
    Overhead view of milk and cream in a medium saucepan on a white countertop.
  • 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.
    Overhead view of milk and cream added to a bowl of riced potatoes and then whisked until fluffy.
  • 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.
    Overhead view of creamy potato mixture in a large bowl with shredded white cheese and a whisk.
  • Place pieces of remaining 1 tablespoon butter in bottom of baking dish, distributing butter evenly.
    Overhead view of a 9x13 baking dish with pieces of butter distributed throughout.
  • Transfer potato mixture from bowl to baking dish, covering butter completely. Spread potato mixture across baking dish evenly and into all corners of dish.
    Overhead view of potato mousseline spread into a 9x13 baking dish on a marble countertop.
  • 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.

Recipe 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 Info (Approximate)

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