Potato foam

1.25 cups potatoes
.75 cup milk
.25 cup potato water
1 3/4 tbsp butter
pinch of salt
pinch of nutmeg
Cut the potatoes into approx. 1 inch large cubes, cook in salt water until soft and strain. Puree with the milk, potato water and butter in a blender until smooth; season to taste with salt and nutmeg. Then pass through the iSi funnel & sieve directly into a 1 US Pint whipper. Screw on 1 cream charger and shake vigorously. Keep the Whipper warm a in a bain-marie or water bath.

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