Usuba
Creamy Potato Mousse
Delicate potato mousse made from young potatoes with butter and cream. The dish is prepared by whipping puree with hot milk and butter until it reaches an airy consistency. Served hot in pre-heated plates.
- Total
- 30 min
- Standard serving
- 290.7 g
Ingredients
Total 6
Instructions
- 1
Step 1
Put the potatoes in a pot, cover with cold water and add salt. Cover with a lid, bring to a boil, then reduce heat to medium. Cook for 30 minutes until the potatoes are soft when squeezed. Remove the pot from heat.
- 2
Step 2
Remove the potatoes from the water one by one and peel the skin with a sharp knife. Pass the peeled potatoes through a food processor or mash with a fork until smooth.
- 3
Step 3
Pour the puree into a skillet. In a separate skillet, bring the milk and cream to a boil, then remove from heat. Using a rubber spatula, pour one-third of the milk mixture into the puree, stir over medium heat and add one-third of the butter.
- 4
Step 4
Continue adding the remaining two-thirds of oil, milk, and cream in small portions. After each addition, mix thoroughly, ensuring that the ingredients are completely dissolved. When the puree becomes liquid, whisk it with a whisk until it reaches a glossy, silky consistency.
- 5
Step 5
Taste the mousse and adjust the flavor by adding salt and ground black pepper to taste. Serve in slightly warmed plates.
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