When I’m feeling fancy, I make these chantilly potatoes. They take my classic mashed potatoes up a notch and feel so elevated with minimal effort. This French potato dish is made with whipped cream for a fluffy texture and plenty of cheese, too! The secret to these potatoes is ricing them until they are light and fluffy. Yum!
How to Store and Reheat
Store leftover chantilly potatoes in an airtight container in the refrigerator for up to 5 days. Reheat covered in a 350°F oven for about 15 minutes, then uncover and bake for an additional 5 minutes to recrisp the topping.
Serving Suggestions
I love to serve these chantilly potatoes at holiday gatherings, like Thanksgiving, Christmas, and Easter. They taste great with fried turkey, beef tenderloin, or pineapple ham. I also really love them with classic chicken cordon bleu!
How to Make Chantilly Potatoes Step by Step
Steam the Potatoes: Steam 3 pounds of cubed Yukon Gold potatoes until tender, about 15 minutes. The second time I made it I used Russet potatoes because that’s what I had in the pantry. I used my potato masher and roughly mashed the potatoes like was shown in your video.I loved these potatoes done both ways.” -Kari Mash the Potatoes: Set the ricer over a large mixing bowl and press the potatoes into the bowl. Season with salt and pepper and set aside. Whip the Cream: Adjust the oven rack to the middle position and set the oven to broil. Spray an 8-inch baking dish with nonstick spray. Beat 1¼ cups of heavy cream, with the electric mixer on medium speed, to stiff peaks, about 2 minutes. Fold in the Cream: Using a rubber spatula, gently fold two-thirds of the cream into the riced potatoes until incorporated. Carefully spoon the potatoes into the prepared dish – avoid pressing the potatoes down – we don’t want the potatoes to deflate. Add the Cheese: Fold 1¼ cups of grated Parmesan cheese into the remaining whipped cream and spread the cream/cheese mixture over the potatoes. Sprinkle the top with the remaining ¼ cup cheese. Broil the Potatoes: Broil until the top is golden, 1-3 minutes. Watch closely and turn the dish when needed to get an even broil. Remove from the oven and allow potatoes to rest a few minutes before serving.
