Gastronomixs

Potato mousseline with smoked butter

The smoked butter adds an extra dimension to the flavour.

Creation by Patrick Stolker, Lute restaurant, Amstelveen, the Netherlands.

Potato mousseline with smoked butter

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Ingredients

2.5

kg 

floury potatoes

250

g

butter, cut into cubes

150

ml

milk

150

ml

cream

 

 

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 approx. 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.

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