Robuchon potato mousseline

Preparation

1. 1

   Cook the potatoes in their skins in a pan of salted water for 25 minutes (starting with cold water).

2. 2

   Meanwhile, put the milk in the Cook Expert stainless-steel bowl. Heat gently.

   Speed 1🌡 80°C⏱ 5 min
3. 3

   Peel the potatoes while still hot. Pass them through a food mill (fine disc) directly into the bowl.

4. 4

   Mix using PASTRY/CAKE mode. Gradually incorporate the cold diced butter.

   Speed 4🌡 80°C⏱ 4 min

   💡 Cold butter emulsifies better. Beat vigorously.

5. 5

   Season with salt, pepper and nutmeg. Serve immediately.

   💡 For an even creamier texture, pass the mousseline through a fine sieve before serving.