Chantilly Potatoes

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Chantilly potatoes are the perfect side for any meal. They are light, fluffy, and full of cheesy goodness. Everyone will love these creamy mashed potatoes. Chantilly potatoes turn your traditional mashed potatoes to the next level. They are a French potato dish that is easy to make.

WHAT ARE CHANTILLY POTATOES?

It’s all in the cream. The French term for whipped cream is creme Chantilly, which is how this potato casserole got its name. Whipped cream is folded into riced potatoes before baking, resulting in an airy, light, fluffy texture. Shredded cheese on top gives the potatoes a crunchy golden crust.

INGREDIENTS YOU’LL NEED:

• Yukon Gold Potatoes
• Salt
• Butter
• Whole Milk
• Cracked Pepper
• Heavy Cream
• Shredded Asiago, Manchego, or Gruyere Cheese
• Fresh Parsley

HOW DO YOU PREPARE THESE CREAMY MASHED POTATOES?

Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. Butter a 2-qt casserole dish and set aside.

In a large saucepan combine potatoes, salt, and enough water to cover. Bring to boiling over medium-high heat. Reduce heat and simmer, stirring occasionally, until potatoes are tender, about 15 minutes. Drain the potatoes well.

Place the six tbsp of butter in the bottom of a large bowl. Pass the potatoes through the ricer or food mill and over the butter in the bowl. Add in the milk, pepper, and any additional salt if needed. If you don’t have a potato ricer use your handheld electric mixer to whip the potatoes until fluffy.

In a separate bowl beat the heavy cream until stiff peaks form.

Stir in half of the whipped cream in the potatoes and combined. Then fold in the remaining half of the whipped cream.

Pour the potatoes into the greased casserole dish. Sprinkle the cheese of your choice on top.

HELPFUL TIPS

• A potato ricer is a great tool and it makes the potatoes perfectly smooth. If you don’t have a ricer use a potato masher; the potatoes will still be delicious, just not as creamy.  
• Use a handheld mixer to whip the heavy cream. This will make a fluffy cream that can then be added to the potatoes.
• Fresh Parmesan cheese is a really good option. Make sure you grate it before you add it to your Chantilly potatoes. 

WHAT DO YOU SERVE WITH CHEESY MASHED POTATOES?

Let’s talk about the main course!  Some of our favorite things to serve with these mashed potatoes!  We have great recipes for Sweet Honey Garlic Glazed Chicken Thighs, French Onion Salisbury Steak, or Tender Bacon Wrapped Beef Tenderloin If you want to get in veggies, then this is great with a green side salad, fill it with your favorite chopped-up vegetables and dressing. 

HOW DO YOU STORE AND REHEAT CHANTILLY MASHED POTATOES?

To store Chantilly mashed potatoes, allow them to cool to room temperature, then transfer them to an airtight container. Ensure the lid is tightly sealed to prevent air from getting in and place the container in the refrigerator. When reheating, scoop out the desired amount of mashed potatoes into a microwave-safe bowl and cover it with a damp paper towel to retain moisture. Microwave on high in 30-second intervals, stirring in between, until the potatoes are heated through. Alternatively, you can reheat them on the stovetop over low heat, stirring frequently until warmed to your liking. Enjoy the creamy goodness of your Chantilly mashed potatoes once again!

CAN CHEESY MASHED POTATOES BE FROZEN?

Place mashed potatoes in a freezer-safe container or plastic freezer bag for up to three months. To avoid freezer burn make sure there is no air in the freezer bag and squeeze extra air out of plastic bags before sealing them. If you’re using plastic containers place a piece of parchment paper over the potatoes before closing the container. Thaw mashed potatoes by placing them in the refrigerator overnight; this way, they’ll not only heat up faster but also reheat more evenly. If you don’t have the time, though, you can still reheat them straight from the freezer.