Mashed Potatoes (French Pommes Mousseline)

Here is a riff on the classic side dish that calls for running the potatoes through a ricer (if you don’t have one, a splatter screen over a bowl will work just as well), the addition of brown butter and a sprinkling of grated nutmeg. The result is something just as comforting, but a bit more complex and flavorful. This is a very indulgent way to make mashed potatoes and usually only reserved for special ocassions given the cream and butter, ooh-la-la.

2 lbs waxy potatoes, preferably Yukon Golds or fingerlings (1 kg)
kosher or sea salt
3 cups heavy cream (710 mL)
2 Tbsp. (1 oz) butter (30 g)

Garnish:
whole nutmeg, finely grated
Fleur de sel

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 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 a generous amount of freshly grated nutmeg and a sprinkling of fleur de sel.

Makes 4-6 servings.