Spanish Tapas: Galician Style Octopus With Potato Mousse

SERVINGS: 4
TIME: 60 min

INGREDIENTS:

• 1 cup potatoes
• ½  cup heavy whipping cream
• 2 tbsp paprika
• 1 pinch salt (finely granulated)
• Boiled octopus (can be substituted with grilled shrimp)

DIRECTIONS:

1. Cook potatoes in abundant salted water for 30 minutes. 
2. Peel them before they are cold and mash them. Puree them with the cream in a blender until smooth, season with paprika and salt to taste.
3. Pass mixture through a fine mesh sieve.
4. Fill the ICO Whipped Cream Dispenser with the mixture using a funnel.  Close dispenser and charge with 1 N2O cartridge. Shake dispenser a few seconds so that the gas mixes with the contents.
5. Place boiled octopus on the potato mousse and drizzle with olive oil and paprika. (Replace the octopus with shrimp if desired)