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Potato espuma with smoked olive oil

Potato espuma with smoked olive oil.Suitable for many culinary applications.

Ingredients

Salt
200gWarm milk
500gFloury potatoes
Smoked olive oil

Preparation

  1. Boil the potatoes with salt until done and drain the remaining liquid.
  2. Press the potatoes through a potato ricer and mix with the warm milk.
  3. Season the mashed potatoes with salt and the smoked olive oil. If the mash is too thick, add some extra warm milk.
  4. Pour the warm mash into a siphon and insert two cartridges.
  5. Keep warm in a bain-marie at about 60°C.