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Adjust Servings:
Butter – 6 tbsp Unsalted
Potatoes – 2 ½ lb (1350 g) Yukon gold
Kosher Salt – 2 tbsp
Parmesan – 2 oz (60 g)
Milk – ½ cup Whole
Cream – 1 cup Heavy

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Chantilly Potatoes

Chantilly Potatoes

  • 35 min
  • Serves 8
  • Medium




Chantilly potatoes are the lighter, smoother, and more luscious version of the beloved, comfort-food-favorite mashed potatoes. To unlock your untapped potato-making potential, let us turn to the French and their traditional Pommes de Terre Chantilly.

Will it surprise you to spot heavy cream on the list of ingredients? Probably not. However, it turns out that the secret to acquiring insanely light and fluffy texture of mashed potatoes lies in whipping it and folding it into them. Although at that point you could serve them as they are, you can also make the dish even more indulgent. To do this, sprinkle your Chantilly potatoes with Parmesan and bake until mouthwateringly golden-brown. Before you know it, your fast yet fancy side dish is ready to be served!



Cut butter into pieces and let sit at room temperature to soften, reserving a little bit for greasing the baking dish.


Next, coat a 2-quart baking dish with butter; preheat the oven to 400 ºF. Meanwhile, prepare the potatoes.


Cut peeled potatoes into cubes. Place them in a saucepan, add salt, and cover with cold water. Bring to a boil before reducing the heat and simmering until tender (approximately 12 minutes).


Drain the potatoes and let sit until cool enough to handle. Meanwhile, finely grate Parmesan cheese.


Mash the potatoes, add softened butter and whole milk, and mix thoroughly until homogenous.


Whip heavy cream to stiff peaks (approximately 5 minutes).


Stir a third of the whipped cream into the potatoes before gently folding the remaining whipped cream into the potatoes with a rubber spatula.


Gently transfer the potatoes into the prepared baking dish and sprinkle with Parmesan.


Bake for 20–25 minutes.

Creamy and cheesy potatoes — what's not to love? Try this dish out next time you need to indulge your craving for warming, satisfying comfort food, and be sure to share your feedback with us. We bet you'll find Chantilly potatoes as delicious as we do!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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