Chantilly Potatoes

From Cook's Country | April​/May 2010

Why this recipe works:

We found starchy russet potatoes produced stiff Chantilly Potatoes, which just weren’t right for this dish. We preferred more waxy Yukon Gold potatoes that yielded a softer mash. For a lighter, drier texture, we microwaved the potatoes, pureed them with a ricer for a smooth, airy base, and… read more

We found starchy russet potatoes produced stiff Chantilly Potatoes, which just weren’t right for this dish. We preferred more waxy Yukon Gold potatoes that yielded a softer mash. For a lighter, drier texture, we microwaved the potatoes, pureed them with a ricer for a smooth, airy base, and then microwaved them once again to reheat.

The hallmark of Chantilly Potatoes is a rich topping of whipped cream and cheese, but our whipped topping quickly melted under the intense heat of the broiler. We tried adding several ingredients to stabilize the topping, with discouraging results—that is, until we tried mixing some of the whipped cream directly in with the potatoes.

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Serves 4 to 6

If you don't have a ricer, mash the potatoes in step 1. This recipe can be doubled and assembled in a broiler-safe 13 by 9-inch baking dish.

Ingredients

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