Potato Mash Mousseline-style
€2.95
Portion as a side (1 person)
About this dish
A very smooth and rich mashed potato made with Yukon Gold potatoes and a generous amount of high-quality unsalted butter. It has a silky, melt-in-the-mouth texture and a deep, buttery flavor balanced with fine sea salt and whole milk. This is a dense and indulgent side dish that tastes much richer than standard mashed potatoes. Ready to heat and serve—simply warm through on the stove or in the microwave. ⚠️ Allergens: Dairy (butter, milk).
Reviews
"Super creamy mashed potatoes, you can really taste the fresh butter. I would have liked a tiny bit more salt overall, but the texture is really amazing. You can tell it's homemade with real potatoes. Delivery was fifteen minutes late but hey, it was worth the wait!"
About Mr. Saucy
Mr. Saucy delivers restaurant-quality ready-made meals with an elevated culinary experience. Our dishes showcase fusion elements and bold, flavor-forward approaches inspired by classical European culinary traditions and global cuisines.
Each dish is carefully prepared by skilled chefs and delivered fresh to your door in tamper-proof sealed containers—ready to heat and enjoy. Microwavable, freezer-safe, and resealable for convenient storage. No prep work, no cleanup, just authentic restaurant flavors at home.
Easy ordering: Place your order up to 48 hours before delivery.
Serving: Bruges, Damme, and Knokke-Heist, Belgium
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
How to Heat & Serve
Oven Method (Recommended)
150°C for 20 minutes
Transfer to oven-safe dish (plastic container cannot go in oven). Cover tightly with aluminum foil to prevent drying. Heat at 150°C for 18-20 minutes, stirring gently halfway through, until steaming hot throughout. For elegant presentation, serve directly from the oven dish at your table—looks beautiful in a white porcelain gratin dish.
Microwave Method
Medium power for 4 minutes
Open container lid and place loosely back on top (allows steam to escape while retaining moisture). Microwave on medium power (50-60%) for 3-4 minutes, stirring gently halfway through, until steaming hot throughout. Let stand 1 minute, stir once more, and serve immediately. The gentle power prevents breaking the delicate butter emulsion.
Stovetop Method
Transfer to heavy-bottomed saucepan. Add 2 tablespoons of unsalted butter. Heat over low heat, stirring gently and constantly with silicone spatula for 6-8 minutes until steaming hot (around 65-70°C internal temperature). Do not boil—high heat breaks the emulsion. This method gives you the most control and preserves the signature silky texture perfectly.
The Legendary Technique You Can't Master at Home
Joël Robuchon's Pomme Purée Mousseline is considered the pinnacle of potato preparation—served at his Michelin three-star restaurants worldwide. The technique requires roasting potatoes to exact dryness (moisture content below 15%), passing through a tamis or ricer at precise temperature, then incorporating cold butter in a specific sequence to create a stable emulsion. This isn't something you can approximate—it demands professional equipment, years of practice, and understanding of starch chemistry. Our chef spent months perfecting the butter-to-potato ratio (nearly 1:1 by weight) and the exact temperature points where emulsion occurs. Home cooks attempting this typically end up with gluey, broken, or grainy results.
Skip the 75-minute preparation, the $200 tamis investment, and the heartbreak of broken emulsions. This arrives ready to gently reheat—preserving the cloud-like texture that made Robuchon famous. Perfect for dinner parties where you want to serve something extraordinary alongside your main course, or weeknight meals when you deserve restaurant luxury. The difference between this and standard mashed potatoes is the difference between whipped cream and milk—same ingredients, completely different result through technique alone.
Frequently Asked Questions
How do I reheat this Pomme Purée Mousseline?
Open container lid and place loosely back on top. Microwave on medium power (50-60%) for 3-4 minutes, stirring halfway through until steaming hot. Alternatively, transfer to saucepan over low heat, add 1-2 tablespoons of unsalted butter, and stir gently for 6-8 minutes. The gentle reheating preserves the silky emulsion that makes this purée extraordinary.
How long will this stay fresh in my fridge?
Keep in the original resealable container at 4°C or below. Stays fresh for 4-5 days after delivery. The high butter content acts as a natural preservative while maintaining that signature velvety texture. Container reseals perfectly—no need to transfer to another dish or use plastic wrap for storage.
Can I freeze this?
Yes, the container is freezer-safe. Seal tightly and freeze for up to 2 months. Thaw overnight in refrigerator before reheating. While the texture remains excellent, add 1-2 tablespoons of warm milk when reheating to restore the original silky consistency. The butter emulsion holds remarkably well through freezing.
What's the actual portion size?
Each order contains 2 generous side dish portions packaged together in one container. Serves 2 people as an accompaniment to your main course. This is a rich, indulgent purée—a little goes a long way. Perfect alongside roasted meats, pan-seared fish, or elegant vegetable preparations.
Does this contain dairy?
Yes, contains significant dairy: premium unsalted butter and whole milk. This is what creates the legendary silky texture and rich flavor. Not suitable for lactose-intolerant or vegan diets. The butter-to-potato ratio follows Robuchon's authentic method—approximately 1:1—making this exceptionally creamy and indulgent.
What should I serve this with for drinks?
Pairs beautifully with full-bodied white Burgundy—the buttery Chardonnay mirrors the purée's richness. For red wine lovers, try Pinot Noir from Burgundy for elegant harmony. Belgian Trappist ales like Chimay Rouge complement the creamy texture. Non-alcoholic option: sparkling apple cider cuts through the richness perfectly.
Is this fully cooked?
Yes, this arrives fully prepared using Robuchon's precise technique—potatoes roasted, riced, and emulsified with butter to silky perfection. Simply reheat gently to serving temperature. No preparation, no technique required. Just 5 minutes from container to restaurant-quality side dish that would impress at any Michelin-starred establishment.
Why is this different from regular mashed potatoes?
Robuchon's method roasts potatoes completely dry first, creating microscopic spaces that absorb butter into a stable emulsion. Cold butter added gradually prevents starch breakdown. The result is impossibly smooth, almost mousse-like texture that melts on your tongue—nothing like standard mashed potatoes. This is French culinary artistry.
Storage & Freshness
Refrigeration
Keep in original resealable container in refrigerator at 4°C or below. The container seals perfectly—no need for plastic wrap or transferring to another dish. Stays fresh for 4-5 days after delivery. The high butter content (nearly equal to potato weight) acts as natural preservation while maintaining the silky emulsion.
Freezing
Container is freezer-safe. Seal tightly and freeze for up to 2 months—excellent for meal prep. Thaw overnight in refrigerator before reheating. When reheating from frozen state, add 1-2 tablespoons warm whole milk and stir gently to restore the original velvety consistency. The butter emulsion holds remarkably well through freezing, though fresh is always optimal.
Shelf Life
Best consumed within 5 days of delivery.
Perfect Pairings
- •Full-bodied white Burgundy (Meursault or Puligny-Montrachet)—the buttery Chardonnay mirrors the purée's luxurious richness and creates perfect harmony
- •Pinot Noir from Burgundy—elegant red fruit and silky tannins complement without overwhelming the delicate potato flavor
- •Belgian Trappist ale (Chimay Rouge or Orval)—malty sweetness and creamy carbonation cut through richness while honoring European culinary tradition
- •Sparkling apple cider (non-alcoholic)—crisp acidity and effervescence cleanse the palate between bites of this indulgent side
- •Aged Champagne—the ultimate pairing for special occasions, where toasty brioche notes enhance the butter's complexity