Chantilly potatoes are the softest, creamiest, richest potatoes you will ever meet! With whipped cream in the mix and a salty, crispy Parmesan topping, decadence is their middle name.

Yes, you read that right, whipped heavy cream. Have you ever heard of such a thing? It’s mixed into buttery mashed potatoes, spread in a casserole dish and then sprinkled with lots of Parmesan cheese to form a golden crust so you have to break through it to get at the fluffy potatoes underneath.

You’ll love the way they melt in your mouth.

I don’t have many tips to hand out for this recipe. It’s fairly easy and straightforward, if not a little more time-consuming than most. The important thing is to let the mashed potatoes cool off before mixing in the whipped cream or it will totally deflate and melt into a puddle. Once you have the cream whipped, pop it back in the refrigerator for storage if the potatoes aren’t cooled yet.

The second thing is I thought these could use a little more flavor so make sure you salt and pepper them up well. Next time I might fold in some chives and a couple of pieces of cooked, finely chopped bacon.

Keep in mind the potatoes will puff up like a souffle as they cook and then deflate a little when you remove them from the oven so make sure there’s room in the pan for them to grow. You can also bake them in small crocks or ramekins for cute, individual servings to have on a special occasion. These are that.

Special occasion potatoes.

Parmesan Crusted Chantilly Potatoes

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Ingredients

6 tablespoons butter plus more for greasing the pan
2 pounds organic Yukon Gold potatoes peeled and cut into 2-inch chunks
salt and fresh black pepper
1/2 cup cold milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup heaping freshly grated Parmesan cheese, divided
1 cup cold heavy cream

Instructions

Preheat the oven to 400 F. Place a cookie sheet on the bottom rack to catch any drips. Butter a 9-by-13-inch or similar sized baking or casserole dish. (You can also use small crocks for individual servings).
Place the potatoes in a large, heavy-bottomed saucepan with about 1 teaspoon salt and add enough water to cover the potatoes completely.
Bring to a boil and then allow to simmer until the potatoes are fork tender, about 15 minutes.
Drain the potatoes in a colander and return to the saucepan set over low heat, shake the pan and allow some of the excess moisture to cook off - about 2 minutes.
Pass the potatoes through a ricer or mash them with a potato masher in(to) a large bowl.
On low speed beat in the milk, butter, garlic powder and onion powder. Beat in 1/3 cup of the Parmesan cheese. Season well with salt and pepper to taste. Allow them to cool off to room temperature.
Meanwhile, in a large stainless steel bowl beat the heavy cream to soft peaks. Store in refrigerator.
When the potatoes are cool to the touch beat in a third of the whipped cream on low speed. Add the rest of the whipped cream and gently fold it in.
Add the potatoes to the greased pan, spread them out and sprinkle the remaining Parmesan cheese all over the top. Bake 25 - 30 minutes until lightly golden.
Turn on the broiler and broil 1 - 2 minutes until it gets some brown spots.
Let stand 5 - 10 minutes before serving.