Restaurants›L'Abattoir›German Butter Potato Mousseline Recipe

German Butter Potato Mousseline Recipe

Name: L'Abattoirs German Butter Potato Mousseline Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: German
Ingredients: 1.5 kg Yukon Gold potatoes; 200 g Unsalted butter; 100 ml Heavy cream; 1 tsp Salt; 0.5 tsp White pepper; 200 g Sour cream; 2 tbs Fresh chives, chopped; 50 g Oscietra caviar

Inspired by L'Abattoir

Time1h

Serves4

Oscietra caviar, chives, whipped sour cream

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Ingredients

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Potato Mousseline

Whipped Sour Cream

7.05 oz (200 g) Sour cream2 tbs Fresh chives, chopped

Garnish

1 3/4 oz (50 g) Oscietra caviar

Method

Prepare Potato Mousseline

Cook the Potatoes

Peel and cut the Yukon Gold potatoes into chunks. Place in a pot with salted water and bring to a boil. Cook until tender, about 15-20 minutes.

Mash the Potatoes

Drain the potatoes and return them to the pot. Mash them until smooth using a potato ricer or masher.

Incorporate Butter and Cream

In a small saucepan, melt the unsalted butter. Slowly mix in the heavy cream and stir until well combined. Gradually fold the butter mixture into the mashed potatoes. Season with salt and white pepper to taste.

Whip for Lightness

Using a hand mixer, whip the potato mixture until light and fluffy. Set aside.

Prepare Whipped Sour Cream

Mix Sour Cream and Chives

In a bowl, combine the sour cream with chopped chives. Whip with a fork until slightly airy and well mixed.

Plate the Dish

Serve

Spoon the potato mousseline onto plates. Top with a dollop of whipped sour cream and garnish with Oscietra caviar. Serve immediately.