Potato muslin
Description
The dish is prepared without unnecessary complications. The potato mousseline turns out light and airy, simply melting in your mouth. You will definitely enjoy this method of preparing mashed potatoes. The only downside is that it takes slightly longer to prepare than usual, but the resulting flavor is well worth it. The finished dish can now be served.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the potatoes and rinse them in water. If possible, choose varieties suitable for boiling rather than baking.
- 2
Step 2
Peel and rinse the potatoes, then slice them into a pot or cauldron, add salt, and pour in hot water. Add bay leaves and boil for about 20-25 minutes until tender.
- 3
Step 3
Remove the bay leaves and purée all the potato mixture.
- 4
Step 4
Separate the chicken eggs into whites and yolks. Beat the whites in the bowl of a food processor until fluffy, or use a hand mixer. Mix the yolks into the mashed potatoes one at a time. You can optionally add a little butter, but only a small amount to prevent the mashed potatoes from becoming too runny.
- 5
Step 5
Place the puree into the bowl with the beaten egg whites and gently mix everything together.
- 6
Step 6
Grease a baking dish with butter or vegetable oil. Preheat the oven to 180 degrees. Place the mashed potatoes into the dish and sprinkle with grated cheese. You can use Parmesan or any other hard cheese.
- 7
Step 7
Bake the potato mush for about 20–30 minutes until golden brown. If the cheese browns too quickly while the dish is still undercooked, cover the container with foil or parchment paper. The mush should increase in volume by about 1.5 times, so choose a container slightly larger than the initial mixture.
- 8
Step 8
Remove the finished dish from the oven and serve it hot directly in the baking dish.