How to Make Chantilly Mashed Potato Casserole - A Step-by-Step Guide

Chantilly Mashed Potato Casserole is a decadent and creamy twist on the classic mashed potato dish. This indulgent casserole is made with fluffy mashed potatoes that are whipped with cream, butter, and a touch of garlic, then baked until golden and bubbly. The result is a rich and velvety side dish that is sure to be a hit at any gathering.

The key to making Chantilly Mashed Potato Casserole is using the right ingredients and techniques. It begins with selecting the perfect potatoes –...

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Ingredients

  • 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 (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • Gather the ingredients. 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

    376 cal.

    • Total Fat: 22g
    • Saturated Fat: 14g
    • Cholesterol: 70mg
    • Sodium: 211mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 2g
    • Protein: 11g
    • Potassium: 830mg