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.


Read the full recipe after the video.

Recipe Summary test

20 mins
35 mins
5 mins
1 hr
8 servings

When I first heard about chantilly mashed potatoes, I thought it sounded amazing. Folding whipped cream into buttery, cheesy mashed potatoes to make them lighter, and more luxurious, is pure genius. It's also physically impossible, which was the next thing I thought, and the reason I never actually tried to make them.  

I'm no food scientist, but I know that if you put whipped cream in the oven it will collapse into a pool of liquid, which is why I was so skeptical about this dish. On the other hand, I know that there are cake recipes that call for whipped cream, so I decided to keep and open mind, and give it a whirl. Or a whip, if you prefer. 

While I'm still not sure if the whipped cream worked as advertised, or exactly how it worked, I do know these were some of the best mashed potatoes I've ever had. I'm sure all that butter and cheese has something to do with it, but the texture really did seem lighter. It's hard to discern this visually in the video, so I'm going to suggest you see for yourself, and give this possibly special occasion side dish a try soon. Enjoy! 


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes:

Use potatoes that are all roughly the same size. If your potatoes are not uniform in size, cut them into smaller cubes or chunks so they cook evenly.

You can use regular milk in place of buttermilk, and white Cheddar, Fontina, or Gouda in place of Gruyere.

For extra browning, you can pop it under the broiler for a minute or two.

Nutrition Facts

376 calories; fat 22.2g; cholesterol 70.3mg; sodium 210.5mg; carbohydrates 35.2g; protein 10.9g. Full Nutrition


Rating: 4 stars
Wish I could give this a 4.5, it was so close to a 5. I thought they were spot on; my boyfriend said “maybe too creamy?” … I don’t know what he’s talking about. Definitely would make again, might make with bigger potatoes next time as mine were a touch on the small side. Delicious!! Read More
Rating: 5 stars
Loved it! Read More
Rating: 5 stars
I made these potatoes for Thanksgiving. Believe me when I tell you they were so delicious! Several people at my table raved and said it was the best mashed potatoes they've ever had! I'll never make them any other way for holiday meals. Read More
Rating: 5 stars
Recipe looked interesting as we are a family of mashed potato lovers. It is more work than regular mashers but well worth it. I will be making this again many time. One suggestion from my son. Use a relatively shallow baking dish to get more browned crust on top. Read More