Ciarán

Usually yes but this recipe is has so much liquid it does not seem to be a problem. The only thing I dont like is that when the dispensed foam starts to get cold it does start to get an unpleasant texture and sticks to the mouth a little - its best served immediately after dispensing while still very hot As an aside if you retrograde the starch in potatoes (cook then in a waterbath so the starch molecules expand but do not burst as boiling/simmering would cause, then cool rapidly so the starch globules 'set' and do not break) first, and then cook normally, you can have some success with high powered kitchen tools ie a thermomix for pomme puree

How dry are the potatoes going into the thermomix? I have done the same recipe, but baked the potatoes in the oven and scooped out the interior, scaled 250g and blended (while still hot) with stock, cream and olive oil (same quantities as above). Blending time is irellevant you can leave the machine on as long as you like to get the mixture smooth. Also the siphon needs vigerous shaking otherwise the foam comes out very runny, but is good to go immediately once its charged with gas and shaken. Also what potatoes are you using as starch content will effect the outcome I think