Sweet Potato Mousseline Recipes

POTATO MOUSSELINE

Steps:

• Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.
• Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
• Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.
• Reheat browned butter if needed. Swirl browned butter into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.

SWEET POTATOES MOUSSELINE

Steps:

• Preheat the oven to 450°F. Cook the unpeeled whole sweet potatoes in boiling water to cover for 20 to 30 minutes, until tender. Slip off the skins and mash until smooth. Add 1 tbsp butter, and remainder of ingredients except brown sugar. Beat until fluffy. Turn the mixture into a buttered casserole. Melt 1 tbsp butter and brush on top. Sprinkle with brown sugar. Bake in 450°F oven for 35 minutes or until brown.