Chantilly Potatoes

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!

5 from 1 reviews
Chantilly Potatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 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
  • salt
  • pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Butter a 9-by-9-inch baking dish or individual ramekins.
  3. 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.
  4. Drain the potatoes, and either pass the potatoes through a ricer or beat with your mixer until smooth.
  5. Beat in 5 Tbsp. butter and season with garlic, salt and pepper.
  6. 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.
  7. Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top.
  8. Bake the potatoes for 20 minutes and remove from oven. (I baked my individual ramekins for 15 minutes.)
  9. Preheat the broiler and place the potatoes under broiler for 2 minutes, or until browned.
  10. Let stand for a few minutes before serving.

 

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