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Chantilly Potatoes
Chantilly Potatoes
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Prep time: 
Cook time: 
Total time: 
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.
Recipe by Eat Farm Love at https://eatfarmlove.com/chantilly-potatoes/