Smoked Potato Salad with Toasted Yeast Mousse

Ingredients:

Toasted Yeast Cream

• 650 grams Idaho® Russet Potatoes, roasted, smashed
• 25 grams Instant Yeast
• 1200 grams Half & Half
• 300 grams Heavy Cream

Base

• 400 grams Idaho® Russet Potatoes, cooked, peeled
• 1200 grams Toasted Yeast Mousse
• 5 grams Salt

Mousse

• 750 grams Base
• 3.75 grams Iota Carrageenan

Idaho® Potato Salad

• 600 grams Idaho® Yukon Gold Potatoes, cooked, peeled, diced
• 60 grams Pickled Shallots, finely chopped
• 12 grams Chives, finely chopped
• 60 grams Neutral Oil
• 16–20 grams Lemon Juice
• Salt, to taste

Assembly

• Toasted Yeast Mousse
• Idaho® Potato Salad
• Smoking Gun, Hickory Chips

Optional Garnish

• Mustard Caviar
• Fresh Chives
• Chive Blossoms

Instructions:

Toasted Yeast Mousse

1. In a dry saucepan set over low heat, toast the instant yeast until fragrant, taking care not to scorch it.
2. Add the half & half, heavy cream, and roasted Idaho® Potatoes to the pot and bring to a gentle simmer.
3. Remove from heat and allow to infuse for 30 minutes. Strain through a fine-mesh sieve and cool completely.
4. Combine the infused yeast cream with boiled, peeled Idaho® Potatoes and salt in a blender. Purée for 30 seconds until silky-smooth, then pass through a fine strainer.
5. Measure 750 grams of the lukewarm potato-yeast base into a blender pitcher. Evenly sprinkle the iota carrageenan over the surface, then blend—beginning on low speed and gradually increasing to high—for a minimum of 10 seconds to ensure the carrageenan is fully dispersed with no clumping.
6. Transfer the mixture to a saucepan and warm gently over low heat, whisking continuously, until it reaches a minimum of 180°F (approximately 1 minute) to fully activate the carrageenan.
7. Cool the mixture to 95–100°F, then re-blend until smooth. Transfer to an iSi canister.
8. Charge the canister with two N₂O chargers, shaking well between each charge. Hold at room temperature until service.

Idaho® Potato Salad

1. Combine all ingredients in a metal mixing bowl and fold gently to incorporate. Taste and adjust seasoning as needed.

Assembly

1. Dispense the toasted yeast mousse in an even layer across the base of a plate or shallow bowl.
2. Spoon the Idaho® Potato salad neatly over the mousse.
3. Finish with mustard caviar, chopped chives, and edible flowers.
4. Infuse with smoke table-side using a smoking gun, then cover immediately with a cloche to capture the aroma.