Potatoes Mousseline

Potatoes Mousseline
Photo by Scott Phillips


  • ¾ cup whole milk
  • Kosher salt
  • Freshly ground black pepper
  • 3 lb. russet potatoes, peeled and cut into lengthwise quarters
  • ½ cup unsalted butter, melted
  • 1 cup heavy cream, whipped to soft peaks

Heat the oven to 250°F. Brush a 9x13-inch baking dish with some of the melted butter. Put the potatoes in a large saucepan and cover with cold water by at least 1 inch. Add 2 tsp. salt, cover, and bring to a boil over high heat. Lower the heat to maintain a gentle boil, cover the pan partially, a...

View full recipe at Fine Cooking


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