Whipped to Perfection Chantilly Mashed Potatoes
If you’re looking for the ultimate mashed potato experience, Whipped to Perfection Chantilly Mashed Potatoes will blow you away! These potatoes are whipped until they reach a light, airy, and creamy texture that’s hard to resist. With the perfect balance of richness from cream and butter, they’re fluffy yet indulgent. Whether you’re making them for a holiday feast or just a comforting weeknight dinner, these mashed potatoes will leave everyone coming back for seconds. Let’s get cooking!
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 was named. 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:
- 2 1/2 pounds Yukon Gold Potatoes (peeled and diced into cubes): These potatoes are perfect for a creamy texture when mashed due to their buttery flavor and smooth consistency.
- 1 tsp Salt: Used to season the water when boiling the potatoes, and to bring out the flavors in the dish.
- 6 tbsp Unsalted Butter (softened): Adds rich creaminess to the mashed potatoes without adding extra salt.
- 1/2 cup Whole Milk: The milk helps smooth out the mashed potatoes, giving them a creamy consistency.
- 1/2 tsp Cracked Black Pepper: Adds a hint of spice and balances the richness of the butter and cream.
- 1 cup Cold Heavy Cream: Whipped until fluffy and folded into the potatoes to create that signature Chantilly lightness.
- 1/2 cup Shredded Asiago Cheese (or Manchego or Gruyere): Adds a savory, slightly nutty flavor to complement the creamy potatoes.
- 1/4 cup Fresh Parsley or Green Onion (chopped): Adds a fresh, vibrant finish and a pop of color to the dish.
HOW to PREPARE chantily whipped MASHED POTATOES?
Time needed: 45 minutes
- Boil the 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.
- Mash the Potatoes:
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. - Whip the Heavy Cream:
In a separate bowl beat the heavy cream until stiff peaks form. - Fold in the Whip Cream:
Stir in half of the whipped cream in the potatoes and combined. Then fold in the remaining half of the whipped cream. - Pour in Casserole Dish:
Pour the potatoes into the greased casserole dish. Sprinkle the cheese of your choice on top. - Bake:
Bake uncovered for 30 minutes. Then transfer to the broiler about 4-6 inches from the heat. Watch it carefully not to burn it. Once the top is golden brown let it stand for about 10 minutes before serving. Sprinkle the top with fresh parsley.
FAQ – FREQUENTLY ASKED QUESTIONS:
Yukon Gold potatoes are ideal due to their creamy texture and buttery flavor, but Russet potatoes can also work for a fluffier result.
Yes, peeling the potatoes helps achieve a smoother texture when mashed.
Yes, a hand mixer works well for achieving a smooth consistency, but be careful not to overmix to avoid gluey potatoes.
Cold heavy cream whips better and holds its shape longer, making the potatoes extra airy when folded in.
HELPFUL TIPS AND TRICKS:
- 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.
CREAMY WHIPPED MASHED POTATOES RECIPE ADD-INS AND VARIATIONS:
- Swap Heavy Cream for Half-and-Half: If you want a lighter version, you can use half-and-half instead of heavy cream for a slightly less rich texture.
- Use Russet Potatoes Instead of Yukon Gold: Russet potatoes create a fluffier mash, giving a slightly different texture but still delicious.
- Add Roasted Garlic: For extra flavor, mix in roasted garlic for a subtle, savory twist.
- Try Cream Cheese Instead of Butter: Cream cheese can add extra creaminess and a tangy flavor if you prefer a richer taste.
- Incorporate Parmesan Cheese: Swap Asiago for Parmesan to add a sharper, more intense flavor.
- Herb Mix-In: Stir in fresh herbs like thyme, rosemary, or chives to give the potatoes an herbaceous finish.
WHAT DO YOU SERVE WITH CREAMY MASHED POTATOES?
Chantilly mashed potatoes are often served alongside classic dishes like roasted meats, making them a perfect pairing for holiday dinners or Thanksgiving feasts. Their light and fluffy texture complements hearty mains like roast turkey, beef tenderloin, or glazed ham. The richness of the whipped cream and butter in the potatoes balances well with gravy or cranberry sauce, while the creamy consistency makes them a comforting side for both festive celebrations and cozy family meals. Whether it’s a holiday gathering or a special Sunday dinner, these mashed potatoes elevate any meal.
HOW DO YOU STORE AND REHEAT CHANTILLY MASHED POTATOES?
To store leftover Chantilly mashed potatoes, let them cool completely, then transfer them to an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, place the potatoes in an oven-safe dish, cover with foil, and warm them in a 350°F oven for about 15-20 minutes until heated through. You can also reheat them on the stove over low heat, stirring occasionally, or in the microwave in short intervals, stirring between each one to ensure even heating. Add a splash of milk or cream if they seem too thick.
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.
LOOKING FOR MORE SIDE DISHES? TRY THESE!
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Easy Garlic-Infused Sautéed Green Beans: If you’re looking for a quick and delicious way to elevate your meals, these green beans are the answer. With just a few simple ingredients, you can create a dish bursting with flavor and nutrition.
Whipped to Perfection Chantilly Mashed Potatoes
Equipment
- 1 Casserole Dish
- 1 Medium Sauce Pan
- 1 Potatoes Ricer/Masher
Ingredients
- 2 1/2 pounds Potatoes Yukon Gold Potatoes (peeled and diced into cubes)
- 1 tsp Salt
- 6 tbsp Unsalted Butter softened
- 1/2 cup Milk Whole Milk
- 1/2 tsp Pepper Cracker
- 1 cup Heavy Cream Cold Heavy Cream
- 1/2 cup Asiago Cheese Shredded Cheese Asiago, Manchego or Gruyere
- 1/4 cup Parsley (or green onion) (chopped)
Instructions
- 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.
- 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.
- Bake uncovered for 30 minutes. Then transfer to the broiler about 4-6 inches from the heat. Watch it carefully not to burn it. Once the top is golden brown let it stand for about 10 minutes before serving. Sprinkle the top with fresh parsley.