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.
Recipe Summary test
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!
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.