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