Smooth Potato Mousse
Decadent and delicious, this potato mousse recipe is as good as it gets. Smooth potato, rich double cream and patience all accumulate to make this very impressive take on potato. It may take a while but believe us, it is worth it for a special occasion.
This recipe comes to us from Will Holland, head chef at ‘Coast’ in Saundersfoot. Will was one of the youngest chef’s to win a Michelin star (before he was 30!), The Good Food Guide named him as (one of the) “ten most influential chefs of the next decade” and he was awarded an Acorn Award as one of the industry’s highest achievers under the age of 30!
Will served his potato mousse with beetroot chunks, confit of salmon and roe, whole grain mustard and horseradish.
You can find out more about Will and Coast restaurant here!
- 5hrs (including setting time)
- Serves 4
- 225g Blas y Tir baby potatoes
- 50ml Milk
- 225ml Whipping/Double cream
- 2 Gelatin leaves
- 125g Crème fraîche
- Steam the baby potatoes with their skins on. Once cooked, remove from the heat and allow to cool slightly before removing the skins and leave to one side.
- Add 50ml of milk and 75ml of whipping/double cream to a large saucepan and heat until warm, but not hot.
- Add 2 leaves of gelatin to the double cream and milk mixture, melting the gelatin in the warm liquid.
- Add the warm liquid and soft, steamed potatoes to a blender, and blitz. Add 125g Crème fraîche to the mixture and blitz again until smooth.
- In a separate bowl whip 150ml of whipping/double cream until soft peaks are formed. Fold the potato mixture through the whipped cream until it is all incorporated, and being careful not to knock all of the air out of the cream.
- Transfer the mixture into a sealed container, such as an empty ice cream tub, and leave to set in the fridge for 4-5 hours, until mousee-like to the touch.
Serve as an alternative to mashed potatoes, or as a light addition to any starter or main course. Will serves his potato mousse with beetroot chunks, confit of salmon and roe, wholegrain mustard and horseradish.