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Chantilly Mashed Potato Casserole
Chantilly Mashed Potato Casserole
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Chantilly mashed potato casserole with whipped cream: a luxurious holiday favorite.
Ingredients:
  • 4 large russet potatoes, peeled and quartered
  • 6 tablespoons unsalted butter, cubed
  • kosher salt to taste
  • 0.5 cup grated Gruyere cheese
  • 1 pinch cayenne pepper, or more to taste
  • 1 cup finely grated Parmigiano-Reggiano cheese, divided
  • 0.5 cup buttermilk
  • 0.75 cup cold heavy cream
  • 2 tablespoons sliced green onions
Instructions:
  • Collect all the ingredients for the recipe and then preheat the oven to 475 degrees F (245 degrees C).
  • Place potatoes in a pot and cover with cold water, adding 2 tablespoons of kosher salt. Bring to a boil over high heat, then simmer on medium heat until tender when pierced with a knife, about 15-20 minutes depending on potato size.
  • Take off the heat and allow to drain in a colander for 5 to 10 minutes.
  • In a large bowl, mash the mixture thoroughly with a potato masher until smooth. Stir in butter, kosher salt, and Gruyere cheese until well combined.
  • Mix in a pinch of cayenne, 3/4 cup of Parmigiano-Reggiano cheese, and buttermilk, then mash until fully blended. Taste and season with salt as needed.
  • Beat cream in a metal bowl until it forms thick, fairly stiff peaks in 1 to 2 minutes. Spoon 1/2 of the whipped cream onto the potatoes and gently fold it in with a spatula to lighten the mixture. Repeat with the remaining whipped cream, folding carefully until just combined to maintain maximum volume.
  • Pour the mixture into a well-buttered casserole dish and spread it evenly with a fork. Optionally, use a spoon to smooth the top. Sprinkle the remaining 1/4 cup of Parmigiano-Reggiano on top and lightly dust with cayenne.
  • Bake the dish on a pan in the center of a preheated oven until beautifully browned, for 15 to 20 minutes.
  • Garnish with fresh green onions as a finishing touch before serving.

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