Chantilly Potatoes

Ingredients

• unsalted butter, cubed and at room temperature, divided (5 tablespoons)
• Yukon gold potatoes, peeled and chopped into 1-inch cubes (2 lbs.)
• kosher salt (2 teaspoons)
• whole milk, room temperature (1/3 cup)
• heavy cream, cold (1 cup)
• freshly grated Parmesan cheese (1/3 cup)

Simple Recipe Variations

• Fold minced chives or caramelized onions into the potatoes
• Smash roasted garlic through the potato ricer or food mill along with the potatoes
• Use shredded Gruyere, Swiss, or cheddar in lieu of, or alongside, the Parmesan cheese
• Add fresh thyme leaves to the cheesy top before baking
• Top the dish with both breadcrumbs and cheese for an extra-crispy finish
  

Instructions

NOTE [1]: This recipe calls for an 8x8-inch baking dish, but you can use any other 2 to 2 1/2 quart baking dish you have on hand. Just make sure there is a little bit of room as the potatoes will rise slightly as they bake.

NOTE [2]: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat, covered, in the microwave or a preheated oven at 350°F until hot all the way through.

1. Preheat the oven to 400°F. Place a rack in the center of the oven. Use 1 tablespoon of butter to grease your baking dish.
2. Add potatoes to a large pot with the salt and add enough cold water to cover. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and continue cooking the potatoes until they are very soft and tender all the way through, about 12 minutes. There should be little to no resistance when poked with a fork or knife. Drain in a colander and let cool slightly.
3. Once the potatoes have cooled slightly (there is little to no steam coming off the potatoes), press them through the potato ricer or food mill into a large bowl. Add the remaining 4 tablespoons of butter to the bowl, then add the milk and stir until the mixture is homogeneous. Taste and season with salt as desired, then set aside.
4. Add the cold heavy cream to another bowl and use an electric hand mixer with beaters on medium speed or a stand mixer to whip to stiff peaks, 3 to 5 minutes.
5. Add about one-third of the whipped cream to the bowl with the potato purée. Use a rubber spatula to gently fold the whipped cream into the potatoes. Once combined, add another third, fold, then repeat with the remaining whipped cream.
6. Gently pour the potato mixture into the buttered baking dish and smooth out the top. Sprinkle evenly with the grated Parmesan cheese. Bake until the cheesy top is lightly browned and the potatoes have slightly souffléd to the top of the baking dish, about 25 minutes. Let cool for 10 minutes before serving.