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Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated Oct 18, 2020
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French-style Chantilly potatoes are the ultimate fast and fancy side dish. The addition of whipped cream makes them extra light and fluffy.
Serves6 to 8Prep5 minutes to 10 minutesCook30 minutes to 35 minutesJump to Recipe
Jump to Recipe
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Chantilly potatoes, or Pommes de Terry Chantilly, are the ultimate fast-and-fancy side dish. They’re essentially fluffier, creamier mashed potatoes. And it’s all thanks to one smart ingredient.
This ingredient is where these French-style potatoes get their name: Chantilly cream, or crème Chantilly, is the French term for classic whipped cream. The cream gets folded into the potatoes before they bake, creating the most unbelievably light and fluffy texture. To really gild the lily, there’s a layer of golden brown, melted cheese on top. Here’s how to make them.
Whipped Cream Is The Secret to Light & Fluffy Mashed Potatoes
Heavy cream is a common addition to mashed potatoes, but what makes this version different is that the cream is whipped before it’s added to the potatoes. If you’ve made whipped cream for desserts, it’s the same exact technique — you just won’t add any sugar.
After the potatoes are cooked on the stove, you’ll pass them through a ricer or food mill, and mix in some whole milk and butter to loosen the potatoes. Then comes the important part. You’ll keep the cream in the fridge up until you’re ready to use it so it stays cold, then you’ll whip it with a stand mixer, electric mixer, or arm power, if you’re up for it. About one-third of the whip gets mixed into the potatoes to loosen the mixture up, then the remainder gets gently folded in.
You could serve these as is, but they’re even better when you slide the potatoes into a buttered baking dish, top them off with some grated cheese, and send to the oven, where they’ll get browned and bubbly.
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Chantilly Potatoes
French-style Chantilly potatoes are the ultimate fast and fancy side dish. The addition of whipped cream makes them extra light and fluffy.
Prep time 5 minutes to 10 minutes
Cook time 30 minutes to 35 minutes
Serves 6 to 8
Nutritional Info
Ingredients
- 6 tablespoons
unsalted butter, plus more for the baking dish
- 2 1/2 pounds
Yukon gold potatoes
- 2 tablepoons
kosher salt
- 2 ounces
Parmesan cheese, finely grated (about 1/2 cup)
- 1/2 cup
whole milk
- 1 cup
cold heavy cream
Instructions
Cut 6 tablespoons unsalted butter into 12 pieces and let sit at room temperature to soften. Coat an 11x7-inch or other 2-quart baking dish with unsalted butter. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, prepare the potatoes.
Peel 2 1/2 pounds Yukon gold potatoes and cut into 1-inch cubes. Place the potatoes and 2 tablespoons kosher salt in a large saucepan, and add enough cold water to cover the potatoes by about an inch. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a sharp knife with no resistance, 10 to 12 minutes. Drain and set aside until the potatoes are cool enough to handle but still warm. Meanwhile, finely grate 2 ounces Parmesan cheese (about 1/2 cup).
Pass the warm potatoes through a ricer or food mill into a large bowl. Add the butter and 1/2 cup whole milk, and mix well until combined and the butter is melted.
Pour 1 cup cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl). Beat on medium-high speed to stiff peaks, 3 to 5 minutes.
Stir 1/3 of the whipped cream into the potatoes. Gently fold the remaining whipped cream into the potatoes with a rubber spatula. Gently transfer the potatoes into the prepared baking dish. Sprinkle the Parmesan over the potatoes in an even layer.
Bake until the potatoes are warmed through and the cheese is lightly browned, 20 to 25 minutes. Let rest 10 minutes before serving.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
Filed in:
Cheese
dairy
french
Gluten-Free
Ingredient
Main Dish
