Chantilly Potatoes Food

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CHANTILLY POTATOES (POMMES DE TERRE CHANTILLY)



Chantilly Potatoes (Pommes de Terre Chantilly) image

French-style Chantilly potatoes are the ultimate fast and fancy side dish. The addition of whipped cream makes them extra light and fluffy.

Provided by Kelli Foster

Categories     Dinner     Side dish     Casserole

Time 45m

Number Of Ingredients 6

6 tablespoons unsalted butter, plus more for the baking dish
2 1/2 pounds Yukon gold potatoes
2 tablepoons kosher salt
2 ounces Parmesan cheese, finely grated (about 1/2 cup)
1/2 cup whole milk
1 cup cold heavy cream

Steps:

  • Cut 6 tablespoons unsalted butter into 12 pieces and let sit at room temperature to soften. Coat an 11x7-inch or other 2-quart baking dish with unsalted butter. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, prepare the potatoes.
  • Peel 2 1/2 pounds Yukon gold potatoes and cut into 1-inch cubes. Place the potatoes and 2 tablespoons kosher salt in a large saucepan, and add enough cold water to cover the potatoes by about an inch. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a sharp knife with no resistance, 10 to 12 minutes. Drain and set aside until the potatoes are cool enough to handle but still warm. Meanwhile, finely grate 2 ounces Parmesan cheese (about 1/2 cup).
  • Pass the warm potatoes through a ricer or food mill into a large bowl. Add the butter and 1/2 cup whole milk, and mix well until combined and the butter is melted.
  • Pour 1 cup cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl). Beat on medium-high speed to stiff peaks, 3 to 5 minutes.
  • Stir 1/3 of the whipped cream into the potatoes. Gently fold the remaining whipped cream into the potatoes with a rubber spatula. Gently transfer the potatoes into the prepared baking dish. Sprinkle the Parmesan over the potatoes in an even layer.
  • Bake until the potatoes are warmed through and the cheese is lightly browned, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : SaturatedFat 14.2 g, UnsaturatedFat 0.0 g, Carbohydrate 26.6 g, Sugar 2.8 g, ServingSize Serves 8, Protein 7.4 g, Fat 22.7 g, Calories 333 cal, Sodium 480.7 mg, Fiber 3.1 g, Cholesterol 0 mg

CHANTILLY POTATOES



Chantilly Potatoes image

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!

Provided by Valerie

Categories     Side Dishes

Time 35m

Yield 8 Servings

Number Of Ingredients 6

Butter: 6 tbsp
Potatoes: 2 ½ lb (1350 g)
Kosher Salt: 2 tbsp
Parmesan: 2 oz (60 g)
Milk: ½ cup
Cream: 1 cup

Steps:

  • 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.

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

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

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

Baked chantilly mashed potatoes with a cheese topping. You can add a variety of cheeses, bacon, or chives. I use homemade mashed potatoes, but instant work just as well.

Provided by Lorilee Perugini

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 teaspoon butter, or as needed
3 cups mashed potatoes
½ cup heavy cream
½ cup grated Swiss cheese
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a shallow 1 1/2-quart baking dish.
  • Spread mashed potatoes in the prepared baking dish.
  • Whip heavy cream in a bowl until stiff; fold in Swiss cheese and add salt and pepper to taste. Spread over the potatoes.
  • Bake in the preheated oven until the top is delicately brown, 25 to 30 minutes.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 30.1 g, Cholesterol 74.7 mg, Fat 21.4 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 13.3 g, Sodium 591.5 mg, Sugar 2.8 g

POTATOES CHANTILLY



Potatoes Chantilly image

Make and share this Potatoes Chantilly recipe from Food.com.

Provided by GingerlyJ

Categories     Potato

Time 55m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 6

6 -10 potatoes
1 cup sour cream
1 cup shredded cheddar cheese
1 (10 ounce) can French-fried onions
1/4 cup milk
1 pinch parsley

Steps:

  • peel, slice and boil the potatoes.
  • drain and mash.
  • whip with a fork and the milk.
  • add sour cream and cheese and almost all the onions.
  • spoon mixture into a casserole dish add more cheese, onion and parsley to the top.
  • bake at 375 for 25 minutes.
  • add another bit of onions and cheese and bake for another five minutes.

SWEET POTATOES CHANTILLY



Sweet Potatoes Chantilly image

Sweet potatoes have always been one of my favorite root veggies. My family has always eaten them sweet. Candied, caramel, brown sugar, baked with butter and cinnamon...dessert recipes by the ton. I know a lot of different ways to eat them are out there, but this is another one of my favorite ways. I didn't know that it was called "chantilly" until my gourmet class.

Provided by Redneck Epicurean

Categories     Yam/Sweet Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

1 (17 ounce) can sweet potatoes or 1 (17 ounce) can yams, drained
1 -2 tablespoon butter, melted
1/4-3/4 cup milk, scalded
1 1/2 cups whipping cream, whipped
1/4 cup brown sugar
granulated sugar, to taste

Steps:

  • Mash the sweet potatoes until creamy. Add the butter and granulated sugar to taste; mix well.
  • Add the milk gradually and beat until smooth and fluffy. Spoon into a greased baking dish. Spread the whipped cream over the potatoes. Sift the brown sugar over the cream.
  • Bake at 375 degrees for 20-25 minutes until bubbly.

Nutrition Facts : Calories 332.4, Fat 24.4, SaturatedFat 15.2, Cholesterol 88, Sodium 89, Carbohydrate 27.2, Fiber 2.4, Sugar 12.2, Protein 2.8

CHANTILLY MASHED POTATO CASSEROLE



Chantilly Mashed Potato Casserole image

The addition of whipped cream into mashed potatoes is what makes them Chantilly mashed potatoes. I was skeptical, but this was one of the most outstanding alternative mashed potato recipes I've ever had. With a light and luxurious texture, it's a perfect side dish for any holiday or special occasion.

Provided by Chef John

Categories     Mashed Potatoes

Time 1h

Yield 8

Number Of Ingredients 9

4 large russet potatoes, peeled and quartered
6 tablespoons unsalted butter, cubed
kosher salt to taste
½ cup grated Gruyere cheese
1 pinch cayenne pepper, or more to taste
1 cup finely grated Parmigiano-Reggiano cheese, divided
½ cup buttermilk
¾ cup cold heavy cream
2 tablespoons sliced green onions

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C).
  • Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes.
  • Remove from the heat and let drain in a colander for 5 to 10 minutes.
  • Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated.
  • Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.
  • Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed.
  • Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne.
  • Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.
  • Remove from the oven and sprinkle with green onions before serving.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 35.2 g, Cholesterol 70.3 mg, Fat 22.2 g, Fiber 2.4 g, Protein 10.9 g, SaturatedFat 13.7 g, Sodium 210.5 mg

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

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.

GOLDEN CHANTILLY POTATOES



Golden Chantilly Potatoes image

Make and share this Golden Chantilly Potatoes recipe from Food.com.

Provided by Tendoy5

Categories     < 60 Mins

Time 50m

Yield 1 9x13 pan

Number Of Ingredients 6

5 lbs golden potatoes
1 1/2 cups heavy cream
1/4 cup butter
3 cups cheddar cheese, shredded
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper

Steps:

  • Peel, boil and mash potatoes with butter and 1/2 cups of the heavy cream.
  • Add pepper and 2 cups of the cheese.
  • Spread into 9x13 pan.
  • Beat remaining 1 cup of heavy cream until stiff.
  • Fold in remaining cheese.
  • Spread over potatoes and bake at 350 degrees for 30-40 minutes or until golden.

Nutrition Facts : Calories 4755.1, Fat 292.6, SaturatedFat 183.5, Cholesterol 967, Sodium 2704, Carbohydrate 411.4, Fiber 50.2, Sugar 19.9, Protein 138.2

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