Potato mousseline with lemon

Sometimes, just a small twist is needed for an incredible result! In this recipe, lemon has been added to this classic potato purée for a tangy effect.

Creation by Stefan van Sprang, Aan de Poel** restaurant, Amstelveen, the Netherlands.

Makes 1200g.

Potato mousseline with lemon

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As needed:


lemon juice

As needed: 


salt and pepper

Preparation method

  • Cook the potatoes in salted water until tender.
  • Purée the cooked potatoes using a food mill or potato ricer.
  • Melt the butter in the milk and use a hand-held blender to emulsify.
  • Mix the milk mixture with the potato purée to the desired thickness.
  • Season the potato purée to taste with lemon juice and salt and pepper.

Serving suggestions

  • In a composition with truffle, Parmesan cheese, and egg.
  • In a composition with anchovies, garlic, and leeks.
  • Vary by adding green herbs, spring onion, or capers.

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