From Cook's Country
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.
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.
The recipe you requested is for
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists