With only three ingredients, these simple, indulgent chantilly potatoes are a refreshing change from soupy, greasy potato dishes.
Light, golden, cheesy and tender, these potatoes are unusual in the making but absolutely delicious in the eating.
After making these potatoes for many years now, I can honestly say they are one of my favorite ways to eat potatoes – because they are a bit more indulgent than a regular mash, I only make them once or twice a year and honestly look forward to it for months.
With only three ingredients (ok, five, if you count the salt and pepper), these potatoes really are a refreshing change from gloppy, soupy, greasy potato dishes. I loved the simplicity of these taters and they paired perfectly with the Chicken Cordon Bleu.
The sturdy tenderness of the Yukon gold potatoes held up wonderfully to the cream and cheese.
These potatoes were the perfect complement to the meal but didn’t overtake the show (because that chicken needed to be the star, trust me!) and they will definitely be made over and over around these potato-lovin’ parts.
FAQs for Chantilly Potatoes
No, I don’t add water.
Yes- you can double these potatoes in a 9×13 in dish, but I would add 5-7 minutes to the baking time and check it after that to make sure it is baked through.
Part of the creamy texture of the potatoes is because of microwaving, so if you really can’t use a microwave or prefer not to, you can boil them.
- 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ¼ cups heavy cream, chilled
- ¾ cup shredded Swiss cheese
- ¾ cup shredded Parmesan cheese
- Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.
- In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.
- At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving.
Recipe Source: adapted from Cook’s Country April/May 2010
61 Comments on “Chantilly Potatoes”
I am finally going to make these today. When I’ve searched for potato recipes, I always love the look and sound of these but get scared because of how simple they seem. But today I will make them. I just wanted to point out an error real quick. In your FAQ’s section, when you are asked if you put water in with the potatoes, your answer says “No, I don’t add potatoes.” I know it is water you mean but just to clear up any confusion for others.
Do you think these could be made two days ahead of time?
Yes, I think so!
THESE WERE SO GOOD! i forgot to leave out 1/4 c of cheese and the potatoes were beautifully golden on top so I wasn’t sad to have left out a step. I baked them with my ham at 375 for 30 minutes and they were so so so so amazing. I mean, I like potatoes, but I LOVED these potatoes.
I made these for the first time to go with our leftover Easter ham and they were amazing. I left the skins on (oops—didn’t read the recipe carefully enough) and I used cheddar and havarti cheese. I was a bit nervous about the changes, but they ended up to be so good, I think I’ll always make them this way. Thanks for the great recipe!
Mel I owe you one I have to make Easter dinner for my husbands family (I’m Jewish he is Christian) It may sound strange to a lot of people that a 60yr old had no idea what the heck you eat at Easter but thanks to you I do now and it comes from your recipes (except dessert)
I was terrified at the idea of cooking a ham which is what they have all requested but your recipe sees really simple to follow. For Dessert they want NY Cheese cake and Tiramisu both which I make often my Italian Grandmother taught me those (I followed my Mothers faith)
These will be on our Easter Table this year, while I am Jewish hubby is Christian and his kids are coming so It Baked Ham (Thank you for that recipe as well since I never have made one) Passover just started and he has been eating a lot of my religions type of foods so I owe him this one. Any suggestions what the heck else I can make with it? They all agree to my NY Cheese Cake and Tiramisu for desserts, but I a stuck for traditional sides I am Clueless HELP PLEASE!!!!
Hey Sandra – did you see this post? It has some of my favorite Easter side dishes:
I am assuming that the microwaving of the potatoes keeps the potatoes from absorbing the water that happens when boiling. Someone had good results from baking the potatoes but I think cooking them in the instant pot would be perfect. I love regular mashed potatoes cooked in the IP so I bet it would work here too for folks who don’t want to microwave and are lucky enough to have an instant pot.
I think so too Tiggerr. I was just scrolling through the comments to see if anyone has tried this.
Made these for a family spring get-together and they were lovely. I was a little concerned with the Swiss cheese because some in the family do not care for it but the Swiss did not overpower at all and there were NO complaints from those family members. It’s a nice way to change up the potato dish. Thanks!
These are fantastic! We finally had our Easter dinner tonight which has been postponed for several weeks because of sick kids. My SIL made these tonight, and they were divine! The second I took a bite, I knew these were absolutely naughty! My other sister made your corn confetti. I made your skillet string beans (I make these several times a week!) cornmeal rolls, and your sour cream lime tart. Mel, it cracked me up looking at my plate seeing you ALL OVER IT! Thanks for all the fab recipes!
Oh, and I fed 15 women Friday night (I held a healing circle at my home. It was awesome! I did you lime coconut chicken with coconut rice. It is my fave! We make it every time we have company over! You rock Mel! We love you in our house!
You are so amazing, Bri! I wish I could have been there eating with you (for both occasions!).
I made these for Easter and they were a huge hit with everyone! You’ve consistently been my go-to source for recipes and I can’t thank you enough!
These sound amazing and I want to make them for Easter. However, I’d rather not microwave the potatoes. Do you suggest boiling or baking the potatoes, if that’s the route I take…? 🙂
You’d have to experiment, Melissa – part of the creamy texture of the potatoes is because of the microwaving. I believe someone else in the comment thread asked the same thing a year or two ago and I can’t remember if they checked back with their experience – it might be worth looking through the comments to see. Good luck!
Quick update: I did end up boiling the Yukon Gold potatoes for about 15 minutes and then put them through a ricer. I doubled the recipe yesterday so I didn’t want to have to microwave all those potatoes 🙂 Let me say, these were some of THE BEST potatoes I have ever made/ate. My entire family loved them and they will now be a holiday staple! Thanks 🙂
Thanks for the update, Melissa!
I feel I must have done something different. I couldn’t find Yukon so I used Idaho. My microwave is small (rarely use it) so I booked them. I didn’t find fresh parm so I subbed slightly less dry Parmesan. It had a delicious flavor but it wasn’t as moist and creamy as I expected. I imagine it wasn’t from boiling so it must have been the parm? I only added about 1/2 cup. But then again, I really couldn’t have cared less about potatoes today, what with the sweet baked ham, traditional macaroni, lemon berry trifle, and strawberry cream puff cake calling my name. So I’ll try this again soon. I wonder if using Idaho potatoes is what did it…it was still good, just a little underwhelming.
Cearrow – This recipe is very delicate and creamy – both the change in potatoes and cheese could seriously impact the outcome. If you make them again I would encourage you to make it with Yukon golds (they are more creamy and less mealy than russet potatoes) and fresh Parm. Don’t use the parmesan in the can, that will definitely affect the outcome.
i only recently discovered your website and have been leisurely perusing your recipes and comment threads all weekend…extremely excited to try several of the recipes and will no doubt be coming here for inspiration when looking to make something new…thought i would offer a tip of mine here, considering issues some folks had with microwaving the potatoes…a few years ago when planning to make mashed potatoes i had the brilliant idea to bake them rather than peel, chop and boil…(okay, i was being lazy)…turned out to be a life changing discovery…besides being ridiculously easy, the potatoes aren’t water logged and therefore are very eager to soak up whatever deliciousness you choose to bring to the party…simply bake the potatoes at 400 degrees for about an hour then slice in half and scoop out the hot potato into a bowl…i usually warm heavy cream with a crushed garlic clove and that’s all the potatoes need (with lots of salt and black pepper, of course)…once you use this trick, mashed potatoes are no longer a special occasion kind of deal…you. are. welcome.
Thank you for the recipe! I made these for Easter dinner yesterday and everyone loved them, especially my dad who is 100% Swiss….I doubled the recipe but only had about 1/4 cup of shredded parm so the rest was all Swiss…. he loved all the Swiss cheese in them! 😉 I am raving & sharing the recipe on my blog! Thanks again.
Thanks so much for the wonderful Easter recipes! The Chantilly Potatoes were fantastic and it was great to be able to do them a day ahead! I also made the sweet ham ahead and my family liked it more than Honey Baked! We liked that you got bits of sweetness throughout the ham instead of just on the edge. The roasted asparagus were cooked perfectly! It was a Mel’s Kitchen Easter at my house…Thank you!
I made these today and everyone loved them! Thanks for all your great recipes!
Dana – I mash them until they are pretty smooth.
These look delicious! Thinking about making them to Christmas this year. Do you leave some potato chunks? Or mash completely?
I made these for Easter. Nothing short of amazing. I added chives to mine. The next day, I made patties with the cold leftover potatoes and pan fried them. So good.
Jude – I have no idea. Good luck if you try it!
Leslie – I don’t add water to the potatoes before microwaving.
Do you add water to the potatoes before microwaving them? If so, how much? Do you drain them??
looks good. definitely making some or all of the suggested dishes for Easter brunch. but i was wondering if i can sub the potatoes in the chantilly potatoes with cheese tortellini (cheese) ? do you think it might work?
Two words: heavenly divine. Enough said.
YUM!!! I think I have found my new favorite potato and that is really saying something. Thanks for sharing this!
Christine – yes, I definitely think you could add pancetta – sounds like a delicious idea!
I made these for Easter in the spring and I’m going to make them again for Christmas Eve dinner to go with Prime Rib. Do you think I could add diced up Pancetta?
So I just tried these and for some reason they didn’t work with the microwave stage. It cooked some parts too much and other parts not enough. I shook it and everything. Would this recipe work if I boiled the potatoes instead of microwaved them? I’d still love to try it 🙂
Megan – yes, I think this recipe should work if you par-boil the potatoes.
Amazing! Made these for Easter dinner and they were a decadent change from our usual mashed potato casserole (also delicious). I used gruyere instead of swiss for added depth of flavor. YUM!
OK, seriously? These were freaking amazing. I used sharp white cheddar in place of the swiss and doubled the cheese with the whipped cream part, and it was so so so good. WOW.
I was wondering if this recipe would double nicely? Also, if I doubled it, would a 9 by 13 pan work to put it in? Would cooking time change? Thanks.
Heidi – yes, I think this recipe would double fantastically. A 9X13-inch dish would work great, but I’d add at least 5-7 minutes to the baking time and check it after that to make sure everything has baked through.
Mel–do you mix the Parmesan and the Swiss cheese together right off the bat? In the 2nd paragraph of direction, you don’t specify which cheese to add with the cream, so I assumed that we were supposed to mix the two together? Thanks for your recipes, they are always so tasty and down to earth!
Kim – I never really mix the two cheeses together, I just add them both to the cream, reserving a couple tablespoons of each to sprinkle over the top. Does that make sense? So really, you could mix them together beforehand but I just eyeball it.
I made these potatoes last night and WOW they were sooo good! This recipe would be a great addition to my holiday menu this year.Thank You!!!
Amy – I’m happy you liked these potatoes – they are on my holiday menu for sure!
Oh. My. Goodness. These look super delish. Absolutely going to try. Wish they were healthier, but I’m willing to make a sacrifice once in awhile. :o)
Kellie – oooh, I actually love the idea of white cheddar. I bet they were delicious. Thanks for letting me know!
I made these last week….I had to use half and half and white cheddar because that was all I had. They were SO good!! I am making them again for Easter tomorrow. Thanks for the recipe!!
Jenn – glad you liked these! (Although I agree that the Delmonico potatoes are fantastic also.) I didn’t let the potatoes cool intentionally but they had sat at room temperature for probably 5 or 10 minutes before I added the whipped cream and I didn’t really notice it melting too much. Either way…I’m glad they turned out alright!
Made these last night. They were super, super easy to put together and the end result was delicious. I forget that I can put potatoes in the microwave!! As great as these potatoes are, I think that your Delmonico Potatoes are my favorite.
One question–after you whip the cream and add it to the potatoes, did you wait for the potatoes to cool? I didn’t and the whipped cream just ended up melting.
Veronica – no, the Swiss definitely doesn’t make it sour – it just tasted like a mild Swiss cheese flavor to me. Try subbing Gruyere or even a more mild Monterey Jack if you aren’t a huge Swiss fan.
April – I hope the Easter recipes don’t disappoint. Yes, I think you could boil the potatoes and mash them after they’ve been drained. They might be a little bit more water-logged, but that shouldn’t be a problem. Let me know if you try them!
Cat – I made these the morning of the day I served them. So I served them around 6:00 p.m. and made them earlier that morning around 9 or 10. If you don’t want to microwave them, I’m guessing you could boil the potatoes, drain and mash (or use a ricer) them that way.
When you say you made these the morning before you served them – did you mean early “that” morning or the day before?
They sure look good. Do you have to microwave them? How would I cook them if I chose not to use the microwave?
I’m just checking in before retiring for the night and I see these. I know what I’m going to be dreaming about! These look, well, dreamy….
as an ARDENT potato lover, i’m ashamed that i’ve never eaten these before! heck, i’ve never even heard of ’em! oh, they sound delightful, melanie. bless your heart for posting this–who knows when or if i ever would’ve learned of their existence!
Thanks to you I now have my Easter dinner planned. Chicken Cordon Bleu, Asparagus, these yummy potatoes and your fabulous looking Carrot Cake. Thank you, thank you, thank you! My question…do you have to microwave the potatoes? I try to avoid the microwave when possible. Can I just boil them?
I think boiling them would do just fine 🙂 I don’t really like cooking in the microwave either…
Wow, this looks and sounds amazing! I love the simplicity. Question–does the swiss cheese make this sort of a sour dish? I don’t usually like swiss cheese and wonder if I should substitute another.
I love that you post on the weekend, Mel! These potatoes look amazing, and my potato loving family will love these! 🙂
Wow, these potatoes look divine! Bookmarked for sure.
This looks amazing!! My husbands grandmother is sick and we have been bringing food over there and this is the perfect the dish to bring along with your Chicken Cordon Blue Thanks!!!