Chantilly Mashed Potato Casserole Food

MASHED POTATOES "CHANTILLY"

Mashed Potatoes

Try this with some potatoes with the skin on and some with the skin off for an even bigger flavor. So good.

Provided by Alex Guarnaschelli

Time 1h

Yield 8 servings

Number Of Ingredients 7

Ingredients

4 1/2 to 5 pounds Idaho russet potatoes, peeled and cut into 1-inch chunks (see Cook's Note)
Kosher salt
3/4 cup whole milk
1 stick butter, cut into slices, plus 1 additional tablespoon butter for baking dish
1 tablespoon unseasoned breadcrumbs
1 cup heavy cream
3/4 cup grated Parmesan cheese

Steps:

Preheat the oven to 375 degrees F.
In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce to a simmer. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 15 to 20 minutes.
Pour the water and potatoes into a colander placed in the sink to drain off all of the water. Return the same pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt. Whisk in the stick of butter. Whisk until all of the ingredients meld together. Taste for seasoning. Remove from the heat.
Use the remaining 1 tablespoon butter to "grease" the sides and bottom of the baking dish. Add in the breadcrumbs and roll them around inside the dish so it creates a butter/breadcrumb topping.
Using a whisk (or an electric mixer fitted with the whisk attachment), whip the heavy cream until fairly firm. Season with salt.
With a rubber spatula, gently fold the whipped cream and about 1/2 cup Parmesan cheese into the mashed potatoes. Taste for seasoning. Transfer the potatoes to a baking dish and top with remaining Parmesan. Place in the center of the oven and bake, undisturbed, for 15 to 20 minutes. The top should be light brown from the cheese and the potatoes hot. Serve immediately.

CHANTILLY POTATOES

Chantilly Potatoes image

Rich and tasty mashed potatoes with Havarti cheese and topped with whipped cream, baked until golden brown.

Provided by Olha7397

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 cup heavy cream, whipped
1 cup grated havarti cheese
2 teaspoons salt
4 cups mashed potatoes

Steps:

Preheat oven to 400 F.
Whip the cream until stiff.
Fold in the Havarti cheese and salt into the mashed potatoes.
Place the mashed potatoes in a buttered casserole dish.
Spread the whipped cream over the potatoes.
Bake, uncovered, in oven 15 to 20 minutes, or until golden brown.
6 servings.
Dining In-- A Collection Of Fine Recipes.

CHANTILLY POTATOES

Chantilly Potatoes image

Great way to use up leftovers and very versatile. Quick and easy comfort food. Serve with a salad and a vegetable for a great meal.

Provided by Mysterygirl

Categories Chicken

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

6 cups mashed potatoes
1 cup turkey or 1 cup corned beef, in small dice
1/2 cup whipping cream
1 cup cheddar cheese, grated

Steps:

Preheat oven to 450 degrees.
Place mashed potatoes in a greased casserole.
Top with ham or other meat of choice.
Whip cream until firm and fold in the cheese.
Spread over meat and potatoes.
Bake for 10-15 minutes at 450 degrees.

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