Chantilly potatoes are my favorite elegant side dish to serve at my holiday table. These chantilly mashed potatoes are mixed with whipped cream for an unbelievably light texture and topped with cheese because I love cheese! They are light, fluffy, and, of course, full of cheesy goodness. I can’t think of a better side dish!
When I’m feeling fancy, I make these chantilly potatoes. They take my classic mashed potatoes up a notch and feel so elevated with minimal effort. This French potato dish is made with whipped cream for a fluffy texture and plenty of cheese, too! The secret to these potatoes is ricing them until they are light and fluffy. Yum!
What’s in This Chantilly Potatoes Recipe?
- Potatoes: I have found that Yukon gold potatoes work the best potatoes for this recipe. They are softer and give this dish a light, fluffy texture.
- Salt + Pepper: Enhance the natural flavor of the potatoes. I like to add white pepper for a little extra brightness, but that’s optional.
- Heavy Cream: The potatoes are traditionally made with Chantilly cream or creme de Chantilly. That is not a common cream in the United States, so I used heavy cream instead. It’s a great substitute and gives these potatoes a light texture.
- Cheese: I like Parmesan, but Romano, Gruyere, or a mix of all three is also great.
Tips for Success
- 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 handheld 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.
- 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 for up to one day. When ready, bring to warm in a 350°F oven for 15 minutes. Sprinkle with cheese and continue with the step for broiling.
How to Store and Reheat
Store leftover chantilly potatoes in an airtight container in the refrigerator for up to 5 days. Reheat covered in a 350°F oven for about 15 minutes, then uncover and bake for an additional 5 minutes to recrisp the topping.
Serving Suggestions
I love to serve these chantilly potatoes at holiday gatherings, like Thanksgiving, Christmas, and Easter. They taste great with fried turkey, beef tenderloin, or pineapple ham. I also really love them with classic chicken cordon bleu!
5-Star Review
“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.” -Kari
Chantilly Potatoes Recipe
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.3 pounds Yukon Gold potatoes
- Set the ricer over a large mixing bowl and press the potatoes into the bowl. Season with salt and pepper and set aside.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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chantilly Potatoes Step by Step
Steam the Potatoes: Steam 3 pounds of cubed Yukon Gold potatoes until tender, about 15 minutes.
Mash the Potatoes: Set the ricer over a large mixing bowl and press the potatoes into the bowl. Season with salt and pepper and set aside.
Whip the Cream: Adjust the oven rack to the middle position and set the oven to broil. Spray an 8-inch baking dish with nonstick spray. Beat 1¼ cups of heavy cream, with the electric mixer on medium speed, to stiff peaks, about 2 minutes.
Fold in the 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.
Add the Cheese: Fold 1¼ cups of grated Parmesan cheese into the remaining whipped cream and spread the cream/cheese mixture over the potatoes. Sprinkle the top with the remaining ¼ cup cheese.
Broil the Potatoes: 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.
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!