Potato Mousseline (also known as Pommes Mousseline) is a fantastic potato dish that is absolutely a crowd-pleaser. It isn’t difficult to make, travels well, and you can even make it ahead of time and it will still taste great a few days later. You may want to make a lot of this, as it will be the most popular side.

There are a few different ways to make potato mousseline-you can use different potatoes, including regular Russett potatoes, sweet potatoes, and even instant potatoes. Each will have their own unique taste and feeling, but they are all pretty good.

Potato Mousseline Recipe

We will start with the traditional potato mousseline recipe that uses your basic white potatoes. This is where everything started and it is a great place for you to start as well. Follow the ingredients exactly-it can be tempting to cut down on the fat or salt content, but you need it there. This isn’t going to be a dish you eat when you are on a diet.


  • 5 cup quality unsalted butter, melted
  • 3 lb. russet potatoes, peeled and cut into quarters
  • Kosher salt (to taste)
  • .75 cup whole milk (yes, it needs to be whole)
  • 1 cup heavy cream, whipped into soft peaks
  • Freshly ground black pepper


  1. Preheat over to 250°F.
  2. Brush a 9×13 baking dish with some of the melted butter.
  3. Put your potatoes (cut) into a large saucepan. Cover them with cold water until there is an inch of water over them.
  4. Add two teaspoons of salt. Cover the potatoes and bring the water to a boil over high heat.
  5. Lower the heat, but maintain a gentle boil. Cover the pan partially and allow the potatoes to cook until they are tender. This should take 10 to 15 minutes.
  6. Drain the potatoes and return them to the warm pan.
  7. Over low heat, shake the pan until the potatoes have dried down and are no longer steaming. This should take about 2-3 minutes.
  8. Use a ricer to rice the potatoes into a large bowl.
  9. Stir in the milk and half of the melted butter. Use a wooden spoon (VERY IMPORTANT).
  10. Whisk the whipped cream to fluff it up and then stir in about a third of the whipped cream into the potato mixture. Whisk again.
  11. Use a rubber spatula to fold in the rest of the whipped cream. At this point, do not work the mixture more than you need to.
  12. Season with salt and pepper to taste.
  13. Transfer the potatoes to the baking dish.
  14. Spread the remaining butter evenly on top.
  15. Bake the dish for 30 minutes until it has been heated through (about 30 minutes).
  16. Before serving, heat the broiler to high and broil until the top has just lightly browned (about 3 minutes).

As you can see, this is an involved recipe that will take some time. The good news is that you can make it ahead of time-just do not do the broiler bit until you are ready to serve it, if at all possible. When you reheat, you may want to use the oven instead of the microwave as it will lose the crispiness.

To make it even easier – you can just use instant mashed potatoes and skip right to that step. They won’t be quite the same, but it is a great way to save time.

Sweet Potato Mousseline

There is another recipe for mousseline out there that has gotten a lot of attention from people-and that is sweet potato mousseline. This has a similar process to traditional pommes mousseline, but it has some different ingredients. It tends to be sweeter than the traditional.


  • 4 medium sweet potatoes
  • 5 tsp grated nutmeg
  • A pinch ground clove
  • 75 tsp salt
  • 25 cup sugar
  • 2 tbsp butter
  • 1 well-beaten egg
  • 25 cup cream
  • 1 tbsp freshly grated orange rind
  • 5 tsp freshly grated lemon rind
  • 2 tbsp light brown sugar


  1. Preheat your oven to 450°F.
  2. Cook the unpeeled, whole sweet potatoes in boiling water. Cover for 20 to 30 minutes until they are tender.
  3. Slip off the skins and mash the potatoes until they are smooth.
  4. Add one tablespoon of butter, the nutmeg, clove, salt, sugar, egg, cream, orange rind, and lemon rind to the mash. Beat it until fluffy.
  5. Put the mixture into a casserole dish.
  6. Melt 1 tablespoon of butter on and brush it evenly on the top of the casserole.
  7. Sprinkle with the brown sugar.
  8. Bake in the over at 50°F oven for 35 minutes or until brown.

As you can see, this recipe is much easier to do, but the taste is quite different. It is great for a sweet dish to compliment other sides that are more savory. Some people will even use this as a dessert!


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

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