ironchef
Executive Chef
Hopefully you have a ricer for this. You can use a potato masher but it will take longer and you won't get the same consistency.
Peruvian Potato-Coconut Mousselline
Yield: 8-10 servings
Ingredients:
4 lbs. Peruvian Purple Sweet Potato (sub. Okinawan or Hawaiian)
2 c. Unsweetened Coconut Milk
1/2 c. Heavy Cream
1/2 c. Unsalted Butter
3 ea. Kaffir Lime Leaves
1 piece Ginger, approx. 3" long, thinly sliced
Kosher Salt to taste
Method:
Peel the potatoes and cut into approx. 2-3" cubes and place inside a medium-sized stock pot along with the kaffir lime leaves and ginger. Cover with cold water until it just covers the tops of the potatoes. Cover pot, bring to a boil and cook until potatoes are fork tender. Drain the potatoes well, and discard the ginger and lime leaves. Pass the potatoes through a ricer into a large mixing bowl. Using a wooden spoon, whip in the butter, coconut milk, and cream until the liquids are incorporated into the potatoes, and the mousselline is smooth and silky in texture. Season to taste with kosher salt and serve.
Peruvian Potato-Coconut Mousselline
Yield: 8-10 servings
Ingredients:
4 lbs. Peruvian Purple Sweet Potato (sub. Okinawan or Hawaiian)
2 c. Unsweetened Coconut Milk
1/2 c. Heavy Cream
1/2 c. Unsalted Butter
3 ea. Kaffir Lime Leaves
1 piece Ginger, approx. 3" long, thinly sliced
Kosher Salt to taste
Method:
Peel the potatoes and cut into approx. 2-3" cubes and place inside a medium-sized stock pot along with the kaffir lime leaves and ginger. Cover with cold water until it just covers the tops of the potatoes. Cover pot, bring to a boil and cook until potatoes are fork tender. Drain the potatoes well, and discard the ginger and lime leaves. Pass the potatoes through a ricer into a large mixing bowl. Using a wooden spoon, whip in the butter, coconut milk, and cream until the liquids are incorporated into the potatoes, and the mousselline is smooth and silky in texture. Season to taste with kosher salt and serve.
