I love mashed potatoes. How can you go wrong with a creamy potato? And if you add cheese or gravy even better for me!
Growing up we did not go out to eat a lot but we did have a delicious local upscale restaurant that we went to for special holidays and events. This restaurant is unfortunately closed and man do I miss all the delicious food we could get there. They had delicious prime rib, but my favorite things was the potatoes! They had these potatoes they called Chantilly Potatoes. I had never found or made anything similar to them until a few months ago when I had a bad craving for something like them. I decided to surf the web to see if I could locate a recipe that reminded me of these potatoes. I didn’t find anything that reminded me of them immediately but after some searching I was able to alter a bunch of recipes to replicate what I remember from over 10 years ago! Now this can’t be exact to what we use to eat but they are delicious and so yummy with a delicious steak!
- 2 pounds potatoes, peeled and cut chunks
- 6 Tbsp. unsalted butter, softened, divided
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- garlic, minced
- Preheat the oven to 400 degrees F.
- Butter a 9-by-9-inch baking dish or individual ramekins.
- Put the potatoes in a large saucepan and cover with water. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12-15 minutes.
- Drain the potatoes, and either pass the potatoes through a ricer or beat with your mixer until smooth.
- Beat in 5 Tbsp. butter and season with garlic, salt and pepper.
- In a large stainless steel bowl, whip the cream to soft peaks. Beat one-third of the cream into the potatoes, then fold in the remaining cream. Scrape the potatoes into the prepared dish.
- Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top.
- Bake the potatoes for 20 minutes and remove from oven. (I baked my individual ramekins for 15 minutes.)
- Preheat the broiler and place the potatoes under broiler for 2 minutes, or until browned.
- Let stand for a few minutes before serving.