Smoked Potato Mousse

Preparation info

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By Brent Savage

Published 2010

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  • 2 large desiree potatoes, unpeeled
  • 25 ml ( fl oz) olive oil
  • sea salt flakes
  • 30 g (1 oz) smoking chips
  • 400 ml (14 fl oz) milk
  • 1 g (1/32 oz) xanthan gum


Preheat the oven to 160°C (315°F/Gas 2–3). Drizzle the potatoes with the oil and season with salt, then wrap each in foil. Place on a baking tray and bake for 40 minutes or until cooked through. Remove from the oven and allow to cool. Remove the skin and quarter the flesh.

Place the smoking chips in the bottom half of a steamer and the potato in the top half. Place over high heat and once smoke appears, remove from the heat. Stand for 8 minutes or until the smoke has evaporated. Remove the potato, place in a saucepan, cover with the milk and bring to the boil. Set aside for 1 hour to infuse. Transfer the potato and milk to a blender, add the xanthan gum and blend until smooth. Pass through a sieve. Transfer to a cream canister and charge twice. Refrigerate until required.

This can be made 1 day in advance. When ready to serve, heat the mixture by placing the canister in hot water.