Chantilly potatoes are the perfect side for any holiday table. They are light, fluffy and full of cheesy goodness. Everyone will love these creamy mashed potatoes.
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Cheesy Chantilly Potatoes Potatoes Recipe
Chantilly potatoes turn your traditional mashed potatoes up a notch. They are a French potato dish that is elegant yet easy to make. In fact, you only need a handful of ingredients to make these potatoes. The secret to these potatoes is ricing them until they are light and fluffy.
Everyone will love these potatoes and ask you to make them again and again. They are creamy and full of savory flavor. They are the perfect side dish to add to your holiday meal.
Why you’ll love this Whipped Cream Potatoes recipe:
- EASY TO MAKE: This recipe is perfect for beginner chefs because it’s super simple to make.
- SIMPLE INGREDIENTS: You only need 5 ingredients total for this easy Chantilly potato recipe.
- HOLIDAY READY: These potatoes not only taste delicious, but they make a beautiful addition to any dinner table.
Mashed potatoes are a staple at most dinner tables, especially during the holidays. These Chantilly potatoes take a classic mashed potato and take it up a notch with a few extra ingredients.
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How to Make Chantilly Potatoes
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- Steam the potatoes until tender.
- Press them through a ricer.
- Add the salt and pepper.
- Beat the heavy cream.
- Fold the whipped cream into the riced potatoes.
- Add the potato mixture into a baking dish.
- Mix together the cheese and remaining whipped cream.
- Place it over the potato mixture.
- Broil for 1-3 minutes.
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Chantilly potatoes are French style mashed potato that get its name from the cream used. Chantilly cream is used in traditional Chantilly potatoes. They are light, creamy and full of flavor.
The main difference between these potatoes and regular American mashed potatoes is you press your softened Chantilly potatoes through a ricer. The added whipped cream and cheese is also unique to Chantilly potatoes.
Yukon gold potatoes are the best potatoes for this recipe. They are a softer potato and give this dish a light, fluffy texture.
Yes! Bake a double batch of chantilly potatoes in a 9×13-inch baking dish.
Yes! You can make this dish ahead of time. Follow all of the directions up until broiling it (but leave off the cheese). Tightly cover and store in the fridge up to one day. When ready, bring to warm in a 350 degree oven for 15 minutes. Sprinkle with cheese and continue with the the step for broiling.
Serving Suggestions
These potatoes make a great side dish. Some great main dishes that pair well with Chantilly potatoes are:
- Brown Sugar Pineapple Ham
- Crock Pot Turkey Breast
- Beef Tenderloin
- Garlic Butter Prime Rib
- Fried Turkey
- Smoked Turkey Breast
- Instant Pot Ham
The potatoes are traditionally made with Chantilly cream or creme de Chantilly. That is not a common cream in the United States, so heavy cream is used instead. It’s a great substitute and gives these potatoes a light texture.
Tips!
- A potato ricer is a great tool and the perfect tool for this recipe – it makes the potatoes perfectly creamy and smooth. If you don’t have a ricer use a potato masher; the potatoes will still be delicious, just not as creamy.
- Use a hand held mixer or your stand mixer to whip the heavy cream. This will produce a fluffy cream that can then be added to the potatoes.
- Fresh Parmesan cheese is best. I suggest grabbing a block from the store and grating it before you add it to your Chantilly potatoes.
The heavy cream is whipped until peaks form and then folded into the riced potatoes. This helps keep the potatoes light. Part of the whipped cream is mixed together with the cheese to create a truly decadent topping to these potatoes.
More Potato Side Dishes to Try:
- Crockpot Cheesy Potatoes
- Hash Brown Potato Casserole
- Loaded Scalloped Potatoes
- Funeral Potatoes
- Herb Roasted Potatoes
- Make Ahead Mashed Potatoes
- Parmesan Potato Wedges
- Smash Potatoes
Create a mashed potato dish that will really wow your guests. Chantilly potatoes are a light, fluffy and creamy potato dish that is great for the holiday season and family gatherings.
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If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Chantilly Potatoes Recipe
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Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into 1½-inch cubes
- Kosher salt
- Ground white pepper or black pepper
- 1¼ cups heavy cream cold
- 1½ cups grated Parmesan cheese or Romano, Gruyere, or a mixture of the cheeses
Instructions
- Steam the potatoes until tender, about 15 minutes. Set the ricer over a large mixing bowl and press the potatoes into the bowl. Season with salt and pepper and set aside.3 pounds Yukon Gold potatoes, Kosher salt, Ground white pepper
- Adjust oven rack to middle position and set oven to broil. Spray an 8-inch baking dish with nonstick spray.
- Beat cream, with the electric mixer on medium speed, to stiff peaks, about 2 minutes.1¼ cups heavy cream
- Using a rubber spatula, gently fold two-thirds of the cream into the riced potatoes until incorporated. Carefully spoon the potatoes into the prepared dish – avoid pressing the potatoes down – we don’t want the potatoes to deflate.
- Fold 1¼ cups cheese into the remaining whipped cream and spread the cream/cheese mixture over the potatoes. Sprinkle the top with the remaining ¼ cup cheese.1½ cups grated Parmesan cheese
- Broil until the top is golden, 1-3 minutes. Watch closely and turn the dish when needed to get an even broil.
- Remove from the oven and allow potatoes to rest a few minutes before serving.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Hi.
This recipe looks amazing. Can it be made a day ahead? Either by reheating or cook next day?
Yes, you can cook the next day or reheat!
Hi Becky,
This recipe looks absolutely delish. For Easter I am having grilled teriyaki lamb chops and was debating about the potato recipe. Will the potatoes be hot once it has been under the broiler for such a short time?
The potatoes should still be warm from steaming, but if they don’t seem warm enough, cover the pan with foil and bake at 350°F until warmed through, then broil.
Hi Becky,
I love this recipe! It’s the first Chantilly recipe that I’ve tried. I made it twice in the last 2 weeks.
The first time I made it I used Yukon Gold potatoes and I actually riced the potatoes like the instructions said.
The second time I made it I used Russet potatoes because that’s what I had in the pantry. I used my potato masher and roughly mashed the potatoes like was shown in your video.
I loved these potatoes done both ways.
Question: do you weigh your potatoes after you peel them or before? It’s a silly question (I know).
Thanks again for the recipe. Potatoes are my comfort food!
Hi Kari, so glad you enjoyed the recipe! We weigh our potatoes in the grocery store!