Chantilly Potatoes
Gouda, mozzarella, and parmesan cheese are folded in with garlic and smoked paprika then spread onto the mashed potatoes and baked.
Servings: 6 servings
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!
