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Chantilly Potatoes (Pommes de Terre Chantilly)

Whipped cream is folded into the potatoes, creating the most unbelievably light and fluffy texture.

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Photos by Kelli Foster

Chantilly potatoes, or Pommes de Terry Chantilly, are the ultimate fast-and-fancy side dish. They’re essentially fluffier, creamier mashed potatoes. And it’s all thanks to one smart ingredient.

This ingredient is where these French-style potatoes get their name: Chantilly cream, or crème Chantilly, is the French term for classic whipped cream. The cream gets folded into the potatoes before they bake, creating the most unbelievably light and fluffy texture. To really gild the lily, there’s a layer of golden brown, melted cheese on top. Here’s how to make them.

Whipped Cream Is The Secret to Light & Fluffy Mashed Potatoes

Heavy cream is a common addition to mashed potatoes, but what makes this version different is that the cream is whipped before it’s added to the potatoes. If you’ve made whipped cream for desserts, it’s the same exact technique — you just won’t add any sugar.

After the potatoes are cooked on the stove, you’ll pass them through a ricer or food mill, and mix in some whole milk and butter to loosen the potatoes. Then comes the important part. You’ll keep the cream in the fridge up until you’re ready to use it so it stays cold, then you’ll whip it with a stand mixer, electric mixer, or arm power, if you’re up for it. About one-third of the whip gets mixed into the potatoes to loosen the mixture up, then the remainder gets gently folded in.

You could serve these as is, but they’re even better when you slide the potatoes into a buttered baking dish, top them off with some grated cheese, and send to the oven, where they’ll get browned and bubbly.

Chantilly Potatoes

Yield: Serves 6 to 8

Prep Time: 5 minutes to 10 minutes

Cook Time: 30 minutes to 35 minutes


  • 6 tablespoons unsalted butter, plus more for the baking dish
  • 2 1/2 pounds Yukon gold potatoes
  • 2 tablespoons kosher salt
  • 2 ounces Parmesan cheese, finely grated (about 1/2 cup)
  • 1/2 cup whole milk
  • 1 cup cold heavy cream


  1. Cut 6 tablespoons unsalted butter into 12 pieces and let sit at room temperature to soften. Coat an 11x7-inch or other 2-quart baking dish with unsalted butter. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, prepare the potatoes.

  2. Peel 2 1/2 pounds Yukon gold potatoes and cut into 1-inch cubes. Place the potatoes and 2 tablespoons kosher salt in a large saucepan, and add enough cold water to cover the potatoes by about an inch. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a sharp knife with no resistance, 10 to 12 minutes. Drain and set aside until the potatoes are cool enough to handle but still warm. Meanwhile, finely grate 2 ounces Parmesan cheese (about 1/2 cup).

  3. Pass the warm potatoes through a ricer or food mill into a large bowl. Add the butter and 1/2 cup whole milk, and mix well until combined and the butter is melted.

  4. Pour 1 cup cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl). Beat on medium-high speed to stiff peaks, 3 to 5 minutes.

  5. Stir 1/3 of the whipped cream into the potatoes. Gently fold the remaining whipped cream into the potatoes with a rubber spatula. Gently transfer the potatoes into the prepared baking dish. Sprinkle the Parmesan over the potatoes in an even layer.

  6. Bake until the potatoes are warmed through and the cheese is lightly browned, 20 to 25 minutes. Let rest 10 minutes before serving.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Kelli Foster is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals.

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This post originally appeared on The Kitchn and was published March 1, 2020. This article is republished here with permission.

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