The addition of whipped cream into mashed potatoes is what makes them Chantilly mashed potatoes. I was skeptical, but this was one of the most outstanding alternative mashed potato recipes I've ever had. With a light and luxurious texture, it's a perfect side dish for any holiday or special occasion.
Ingredients
- russet potatoes, peeled and quartered: 4 piece
- unsalted butter: 6 Tbsp (cubed)
- kosher salt: (to taste)
- Gruyère cheese: 0.5 cup (grated)
- pinch cayenne pepper: 1 piece (to taste)
- finely grated Parmigiano-Reggiano cheese: 1 cup (divided)
- buttermilk: 0.5 cup
- heavy cream: 0.75 cup (cold)
- green onions: 2 Tbsp (sliced, optional)
Metric Conversion
Stages of cooking
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Gather the ingredients. Preheat the oven to 475 degrees F (245 degrees C). ALLRECIPES / DIANA CHISTRUGA
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Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes. ALLRECIPES / DIANA CHISTRUGA
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Remove from the heat and let drain in a colander for 5 to 10 minutes. ALLRECIPES / DIANA CHISTRUGA
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Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated. ALLRECIPES / DIANA CHISTRUGA
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Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt. ALLRECIPES / DIANA CHISTRUGA
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Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed. ALLRECIPES / DIANA CHISTRUGA
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Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne. ALLRECIPES / DIANA CHISTRUGA
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Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. ALLRECIPES / DIANA CHISTRUGA
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Remove from the oven and sprinkle with green onions before serving. ALLRECIPES / DIANA CHISTRUGA
