Once You Try Chantilly Potatoes, You'll Never Make Them Any Other Way

They’re so much better than mashed.

Jacob Fox

When your nextpotluckor bring-a-dish dinner rolls around, make this decadent potato side dish.

Adding fluffywhipped creamensures the finished dish is light and airy, yet still rich and indulgent.

What Are Chantilly Potatoes?

The French term for whipped cream is creme Chantilly, which is how this potato casserole got its name.

Whipped cream is folded intoriced potatoesbefore baking, resulting in an ethereally airy, light, fluffy texture.

Shredded cheese on top gives the potatoes a crunchy, golden crust.

Butter a shallow, broiler-proof 2-qt.

In a large saucepan combine potatoes, salt, and enough water to cover.

Bring to boiling over medium-high.

Reduce heat and simmer, stirring occasionally, until potatoes are tender, about 15 minutes.

Drain well; return potatoes to saucepan and heat over medium.

Shake the pan slightly until excess water evaporates and potatoes dry, about 1 minute.

Place the 6 Tbsp.

softened butter in a large bowl.

Pass the potatoes through a ricer or food mill and over the butter in bowl.

Stir in milk and black pepper.

Season to taste with additional salt.

In another large bowl beat cream until stiff peaks form (tips stand straight).

Stir one-third of the whipped cream into potato mixture until combined, then fold in remaining whipped cream.

Transfer mixture to prepared dish.

Sprinkle cheese over top.

Bake, uncovered, 30 minutes.

Broil potato mixture 4 to 6 inches from heat until top is browned, about 2 minutes.

Let stand 10 minutes before serving.

Top with parsley and additional cracked black pepper.

2,000 calories a day is used for general nutrition advice.