Chantilly Potatoes or Pommes De Terre Chantilly which means potatoes of whipped cream. It is like eating a puffy, cheesy cloud of potatoes. If you love mashed potatoes, then these will blow your mind!
When I visited Paris in August of 2019 I remember thinking there was not enough time to eat everything I wanted to. Being a foodie, I planned a lot of the vacation around places we could eat and sampling any kind of potato is always high on my list. I booked a romantic dinner cruise on the Seine River to celebrate our 10th Wedding Anniversary and I will never forget it.
The boat began our departure under the Eiffel Tower. It was about 8pm and halfway through we watched the sun go down on the beautiful city. Seeing Paris on the river with all the lights, bridges, and romance you could imagine was like a dream. There was a live band, amazing champagne, and wine of course. We were served a 4-course meal and by the end of the cruise we ended up back under the Eiffel Tower. This time at nightfall, it was lit up in all its glory!
What does this have to do with potatoes? Well one of the courses was a potato dish like this one but to be honest I was on my 4th glass of wine and so at the moment that all I remember is that it was creamy and delicious. With a little bit of practice, a few tries with different cheeses boom, I mastered my version of this incredible dish!
I love to use Yukon gold potatoes because they are so creamy and really help bring this dish to that dreamy gourmet side that it is. The Chantilly part is made with heavy cream that is whipped till nice and fluffy. Gouda, mozzarella, and parmesan cheese are folded in with garlic and smoked paprika then spread onto the mashed potatoes and baked. I love to serve these tasty tatoes for special occasions or on holidays. It’s like I can take my family on a journey to Paris with me through my food.
Ok let’s get started!
Chantilly Potatoes
Ingredients
- 8 med-large yukon gold potatoes, peeld, and halved
- 1 1/4 cup heavy cream
- 2 garlic cloves, minced
- 1/4 cup parmesan cheese, shredded
- 1/2 cup smoked Gouda cheese , shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup butter
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1/4 tsp smoked paprika
Instructions
Mashed Potatoes
- Preheat the oven to 350°
- In a large pot on med-high heat, add the potatoes, 1/4 tsp of salt, and enough water to cover the potatoes.
- Bring to a boil. Cook for for 8-15 minutes or until cooked through. Drain the water.
- Using a ricer, run the cooked potatoes through back into the pot or return the potatoes to the pot and mash with a potato masher until you get the lumps out.
- Add 1/4 cup of cream and 1/4 cup of butter. Mash. Add 1 tsp of salt and 1 tsp of pepper.
- Stir the potatoes until creamy.
- In a 2 quart baking dish, spread the potatoes in a nice even layer.
- Now let's make the chantilly
Chantilly (whipped cream)
- In mixing bowl or standing mixer, add 1 cup of heavy cream. Whip the cream until stiff.
- Gently fold in the Gouda, mozzarella, and Parmesan cheese.
- Add 1/2 tsp of salt, 1/2 tsp of pepper, 1/4 tsp of paprika, and the garlic. Fold in.
- Now spread the mixture on top of the potatoes. Make it as even as possible. Then put it in the oven and bake for 25 – 30 minutes.
- It should be nice and golden on top mmmm
- Let cool a bit, then serve.
- Bon Appetit!
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