Sweet Potatoes Chantilly Food

MASHED POTATOES "CHANTILLY"

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 (POMMES DE TERRE CHANTILLY)

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.

CHANTILLY MASHED POTATO CASSEROLE

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.

CHANTILLY POTATOES

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.

SWEET POTATOES CHANTILLY

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.

SWEET POTATO AND SPICED PECAN SOUP WITH CHIVE CHANTILLY

Steps:

• Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a small bowl. Add the pecans and toss to coat. Spread the pecans in a single layer on a jelly-roll pan.
• Bake at 250 degrees F for 15 minutes or until the pecans are toasted. Let cool.
• Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.
• Add the broth, bay leaves, remaining black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until the potatoes are tender.
• Add 1 cup cream and heat through. Discard the bay leaves.
• Place one-third of the broth mixture in an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to saucepot and heat through. Season to taste.
• Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans.
• TIP: Chive Chantilly: Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives.

CREAMY SWEET POTATOES

Steps:

• In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish. , Bake at 350° until set, 35-40 minutes. Top with marshmallows; return to oven until they just begin to puff and melt, 5-10 minutes.

POTATOES CHANTILLY

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.