By Becky Hardin
Published Nov 19, 2021
Chantilly potatoes are my favorite elegant side dish to serve at my holiday table. These chantilly mashed potatoes are mixed with whipped cream for an unbelievably light texture and topped with cheese because I love cheese! They are light, fluffy, and, of course, full of cheesy goodness. I can’t think of a better side dish!
When I’m feeling fancy, I make these chantilly potatoes. They take my classic mashed potatoes up a notch and feel so elevated with minimal effort. This French potato dish is made with whipped cream for a fluffy texture and plenty of cheese, too! The secret to these potatoes is ricing them until they are light and fluffy. Yum!
What’s in This Chantilly Potatoes Recipe?
- Potatoes: I have found that Yukon gold potatoes work the best potatoes for this recipe. They are softer and give this dish a light, fluffy texture.
- Salt + Pepper: Enhance the natural flavor of the potatoes. I like to add white pepper for a little extra brightness, but that’s optional.
- Heavy Cream: The potatoes are traditionally made with Chantilly cream or creme de Chantilly. That is not a common cream in the United States, so I used heavy cream instead. It’s a great substitute and gives these potatoes a light texture.
- Cheese: I like Parmesan, but Romano, Gruyere, or a mix of all three is also great.
Tips for Success
- A potato ricer is a great tool and the perfect tool for this recipe – it makes the potatoes perfectly creamy and smooth. If you don’t have a ricer use a potato masher; the potatoes will still be delicious, just not as creamy.
- Use a handheld mixer or your stand mixer to whip the heavy cream. This will produce a fluffy cream that can then be added to the potatoes.
- Fresh Parmesan cheese is best. I suggest grabbing a block from the store and grating it before you add it to your Chantilly potatoes.
- You can make this dish ahead of time. Follow all of the directions up until broiling it (but leave off the cheese). Tightly cover and store in the fridge for up to one day. When ready, bring to warm in a 350°F oven for 15 minutes. Sprinkle with cheese and continue with the step for broiling.
How to Store and Reheat
Store leftover chantilly potatoes in an airtight container in the refrigerator for up to 5 days. Reheat covered in a 350°F oven for about 15 minutes, then uncover and bake for an additional 5 minutes to recrisp the topping.
Serving Suggestions
I love to serve these chantilly potatoes at holiday gatherings, like Thanksgiving, Christmas, and Easter. They taste great with fried turkey , beef tenderloin , or pineapple ham . I also really love them with classic chicken cordon bleu !
5-Star Review
“I love this recipe! It’s the first Chantilly recipe that I’ve tried. I made it twice in the last 2 weeks. The first time I made it I used Yukon Gold potatoes and I actually riced the potatoes like the instructions said.
The second time I made it I used Russet potatoes because that’s what I had in the pantry. I used my potato masher and roughly mashed the potatoes like was shown in your video. I loved these potatoes done both ways.” -Kari
Ingredients1x2x3x
- ▢ 3 pounds Yukon Gold potatoes peeled and cut into 1½-inch cubes
- ▢ Kosher salt
- ▢ Ground white pepper or black pepper
- ▢ 1¼ cups heavy cream cold
- ▢ 1½ cups grated Parmesan cheese or Romano, Gruyere, or a mixture of the cheeses
Video
Instructions
- Steam the potatoes until tender, about 15 minutes. 3 pounds Yukon Gold potatoes
- Set the ricer over a large mixing bowl and press the potatoes into the bowl. Season with salt and pepper and set aside. Kosher salt, Ground white pepper
- Adjust oven rack to middle position and set oven to broil. Spray an 8-inch baking dish with nonstick spray.
- Beat cream, with the electric mixer on medium speed, to stiff peaks, about 2 minutes. 1¼ cups heavy cream
- Using a rubber spatula, gently fold two-thirds of the cream into the riced potatoes until incorporated. Carefully spoon the potatoes into the prepared dish – avoid pressing the potatoes down – we don’t want the potatoes to deflate.
- Fold 1¼ cups cheese into the remaining whipped cream and spread the cream/cheese mixture over the potatoes. Sprinkle the top with the remaining ¼ cup cheese. 1½ cups grated Parmesan cheese
- Broil until the top is golden, 1-3 minutes. Watch closely and turn the dish when needed to get an even broil.
- Remove from the oven and allow potatoes to rest a few minutes before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chantilly Potatoes Step by Step
Steam the Potatoes: Steam 3 pounds of cubed Yukon Gold potatoes until tender, about 15 minutes.
Mash the Potatoes: Set the ricer over a large mixing bowl and press the potatoes into the bowl. Season with salt and pepper and set aside.
Whip the Cream: Adjust the oven rack to the middle position and set the oven to broil. Spray an 8-inch baking dish with nonstick spray. Beat 1¼ cups of heavy cream, with the electric mixer on medium speed, to stiff peaks, about 2 minutes.
Fold in the Cream: Using a rubber spatula, gently fold two-thirds of the cream into the riced potatoes until incorporated. Carefully spoon the potatoes into the prepared dish – avoid pressing the potatoes down – we don’t want the potatoes to deflate.
Add the Cheese: Fold 1¼ cups of grated Parmesan cheese into the remaining whipped cream and spread the cream/cheese mixture over the potatoes. Sprinkle the top with the remaining ¼ cup cheese.
Broil the Potatoes: Broil until the top is golden, 1-3 minutes. Watch closely and turn the dish when needed to get an even broil. Remove from the oven and allow potatoes to rest a few minutes before serving.
More Potato Recipes to Try!
Twice Baked Potatoes Recipe
How to Make Home Fries
Easy Smashed Potatoes Recipe
Crockpot Potatoes (2 Ways)
Chantilly Potatoes Recipe
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into 1½-inch cubes
- Kosher salt
- Ground white pepper or black pepper
- 1¼ cups heavy cream cold
- 1½ cups grated Parmesan cheese or Romano, Gruyere, or a mixture of the cheeses
Instructions
- Steam the potatoes until tender, about 15 minutes. 3 pounds Yukon Gold potatoes
- Set the ricer over a large mixing bowl and press the potatoes into the bowl. Season with salt and pepper and set aside. Kosher salt, Ground white pepper
- Adjust oven rack to middle position and set oven to broil. Spray an 8-inch baking dish with nonstick spray.
- Beat cream, with the electric mixer on medium speed, to stiff peaks, about 2 minutes. 1¼ cups heavy cream
- Using a rubber spatula, gently fold two-thirds of the cream into the riced potatoes until incorporated. Carefully spoon the potatoes into the prepared dish – avoid pressing the potatoes down – we don’t want the potatoes to deflate.
- Fold 1¼ cups cheese into the remaining whipped cream and spread the cream/cheese mixture over the potatoes. Sprinkle the top with the remaining ¼ cup cheese. 1½ cups grated Parmesan cheese
- Broil until the top is golden, 1-3 minutes. Watch closely and turn the dish when needed to get an even broil.
- Remove from the oven and allow potatoes to rest a few minutes before serving.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
