Chantilly Mashed Potato Casserole


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.

Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
5 mins
Total Time:
1 hrs
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!

scoop of mashed potato casserole on a plate
Chantilly Mashed Potato Casserole. Chef John


  • 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)


  1. Preheat the oven to 475 degrees F (245 degrees C).

  2. 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.

  3. Remove from the heat and let drain in a colander for 5 to 10 minutes.

  4. 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.

  5. Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.

  6. 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.

  7. 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.

  8. Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.

  9. Remove from the oven and sprinkle with green onions before serving.

    scoop of mashed potato casserole on a plate
    Chantilly Mashed Potato Casserole. Chef John

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 (per serving)

376 Calories
22g Fat
35g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 376
% Daily Value *
Total Fat 22g 28%
Saturated Fat 14g 69%
Cholesterol 70mg 23%
Sodium 211mg 9%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 9%
Protein 11g
Potassium 830mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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