Potato mousseline with smoked butter

A special variation on the classic potato mousseline. The smoked butter adds an extra dimension to the flavour.

Creation by Patrick Stolker, Ron Gastrobar, Amsterdam.

Makes 3kg.

Potato mousseline with smoked butter

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floury potatoes



butter, cut into cubes







As needed:


salt and pepper

Preparation method

  • Boil the potatoes in salted water until tender and then mash using a food mill or potato ricer.
  • In the meantime, smoke the butter in a food smoker (cold) for approximately 10 minutes.
  • Melt the smoked butter together with the milk and cream. Emulsify with a hand-held blender.
  • Mix with the mashed potato to achieve the desired consistency and season to taste with salt and pepper. 

Serving suggestions

  • As a component in a composition with game, aubergine, mushrooms, celeriac or courgette.
  • As a component in a composition with duckbreast, beetroot, mushrooms and onion.  
  • Use as a topping of an oven dish, for example with a beef cottage pie or fisherman's pie.

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