Our simple chantilly mashed potato recipe is made with whipped heavy cream, milk, and some cream cheese then topped with toasty Parmesan cheese that makes the best ever mashed potato casserole ever.
Chantilly potatoes, or Pommes de Terry Chantilly, are the ultimate fast-and-fancy side dish.
The fluffy, creamy spuds have been adapted from the original recipe using our favorite style recipe for garlic mashed potatoes using the same cheesy Parmesan baked topping and super easy (we also included the original French recipe for chantilly potatoes in the printable recipe card below).
Chantilly cream, or crème Chantilly, is the French term for classic whipped cream.
The cream gets folded into the potatoes before they bake in the original French recipe, our recipe style tops our mashed potatoes with a combination of heavy whipped cream with Parmesan cheese topping baked to a mouth-watering layer of perfection.
Our family loves cheese so much that we even add shredded cheese on top and then broil it using either shredded swiss or gruyere cheese just before serving.
We love this recipe with pork chops, grilled steaks, stuffed cheeseburgers, and just about any kind of meat served.
Scroll down to my printable recipe card for this delicious recipe!
Gourmet Mashed Potatoes
The flavors in this casserole are really delicious and make the perfect side dish with any meats or seafood you serve these will look gourmet elegant.
Check out our delicious topping suggestions to change these spuds with carrots up every time and make a new creative dish!
The ease of this potato side dish and combinations are endless with possibilities so don't stop at a plain topping add chopped meats and load your topping up for a complete meal instead of just a side dish.
Tips and Topping Suggestions
- Yukon gold, Russet, or white potatoes
- Shredded cheese of any kind you prefer and melts easily
- Cooked crumbled bacon and shredded sharp cheddar cheese, sour cream, chives chopped
- Fresh chopped dill, freshly chopped parsley, basil, with the parmesan cheese
- Shredded swiss, provolone, mozzarella, parmesan with chopped cooked ham
- Cooked sliced Italian sausage, roasted peppers, escarole, and Parmesan cheese, sprinkle with mozzarella or shredded combination of Italian cheese
- Leftover meats cubed can be creative and more like a Chantilly Shepherds pie.
- If you prefer your potatoes chunky do not beat them as long and keep a little chunky
Easy Cooking Methods for Chantilly Potatoes
- Boiled: cut the potatoes into small cubes (boil skin off or on the potatoes) for around 25 to 30 minutes
- Microwaved: place cubed potatoes in a microwave-proof boil until soft
- In a hurry? You can make a mock-up version by using instant potatoes to package instructions with the addition of whipped cream cheese and garlic.
Ingredients You Will Need
- potatoes
- heavy cream
- granulated garlic powder, roasted garlic, (optional use 3 cloves of finely minced garlic
- butter
- whipped cream cheese
- salt, pepper to taste
- Parmesan or a Romano blended grated cheese
- Optional: shredded swiss cheese or gruyere cheese
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We love unique potato recipes and this one will be a new favorite in your home.
We have made this super simple with all the same delicious creamy taste with that layer of cheese topping this melt in your mouth creamy side dish will make everyone say yum.
The potatoes have a great flavor with just a hint of garlic but a super creamy texture that compliment any dinner.!
Give them a try and let us know how you like them.
Yield: 8
Chantilly Potatoes
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Chantilly Potatoes are a wonderful baked mashed potato casserole with a layer of cream and cheese baked on top. Perfect for hosting a dinner party or a great side dish for any holiday.
Ingredients
- 2 pounds Russet potatoes, peeled and cut into 2-inch chunks ( we prefer russet potatoes however you can use Yukon Gold which is the traditional kind in the recipe)
- salt the water for boiling the potatoes around 1 teaspoon
- 1 teaspoon roasted garlic or granulated garlic powder
- 1/2 cup cold milk
- 2 tablespoons whipped cream cheese
- 6 tablespoons butter and more for greasing a casserole dish, softened
- salt and freshly cracked pepper to taste
- 1 cup heavy cream whipped to soft peaks
- 1/2 cup freshly grated Parmesan cheese or a Romano blended grated cheese
- Optional: shredded Swiss cheese or gruyere and more granulated garlic powder
Instructions
- Preheat the oven to 350 degrees.
- Butter (or use butter flavored oil spray) in a deep 4-quart casserole dish and set aside.
- Boil the cubed potatoes in salted water for around 20 minutes or until a fork goes through them easily, then drain.
- Using a ricer or electric beater mash the potatoes adding the milk, cream cheese, butter, salt, pepper, and granulated garlic to taste.
- Pour this into the prepared pan.
- Whip the heavy cream until it has soft peaks in a heavy-duty mixing bowl.
- Fold in 1/2 cup of the grated cheese into the whipped cream.
- Spread over the top of the potatoes.
- Bake at 350 degrees until brown watching carefully for around 20 to 25 minutes
- Optional: sprinkle the top with the addition of shredded swiss cheese and evenly sprinkle some granulated garlic on top. Broil on low until the cheese is browned and melted watching carefully.
Notes
Tips and Topping Suggestions
- Yukon gold, Russet, or white potatoes
- Shredded cheese of any kind you prefer and melts easily
- Cooked crumbled bacon and shredded sharp cheddar cheese, sour cream, chives chopped
- Fresh chopped dill, freshly chopped parsley, basil, with the parmesan cheese
- Shredded swiss, provolone, mozzarella, parmesan with chopped cooked ham
- Cooked sliced Italian sausage, roasted peppers, escarole, and Parmesan cheese, sprinkle with mozzarella or shredded combination of Italian cheese
- Leftover meats cubed can be creative and more like a Chantilly Shepherds pie.
- If you prefer your potatoes chunky do not beat them as long and keep a little chunky
Note: for an original style Chantilly Potato recipe: omit the whipped cream cheese and no garlic. Whip the heavy cream to soft peaks. Then add 1/4 cup of whipped soft peaked heavy cream into the potatoes after making the mashed potatoes. Then gently fold the rest of the whipped cream left into the potatoes. Pour into a buttered casserole. Top with Parmesan cheese and bake until golden brown around 25 minutes.
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