ANTONIO COLAIANNI'S POTATO ESPUMA

Peel the potatoes, cut them into even pieces, and boil in well-salted water for about 20 minutes until soft.

Drain the water completely. Let the potatoes steam off briefly on the warm stovetop. This removes any excess moisture.

Press the potatoes through a potato ricer while they are still hot.

Bring the heavy cream to a boil and gradually stir it into the potato mixture. The consistency should resemble that of a well-bound potato soup. Season to taste with salt.

Strain the mixture through a funnel and a sieve into a 1L whipper to ensure nothing clogs the whipper later on.

Charge the whipper with 3 whipper chargers. Shake the whipper vigorously about 10 times after inserting each charger. Keep warm in a water bath at approximately 65 °C until serving (do not exceed this temperature).