Chantilly Potatoes Recipe (5 Ingredients)

Name: For the Best Mashed Potatoes, Make Them Like the French Do
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 5 tablespoons unsalted butter, cubed and at room temperature, divided; 2 pounds Yukon gold potatoes, peeled and chopped into 1-inch cubes; 2 teaspoons kosher salt, plus more to taste; 1/3 cup whole milk, room temperature; 1 cup heavy cream, cold; 1/3 cup freshly grated Parmesan cheese

Chantilly potatoes, also known as pommes de terre chantilly (literally translated as potatoes of whipped cream), are puréed potatoes folded together with unsweetened whipped cream before being baked under a layer of cheese.

They’re super soft and light, with an almost soufflé-like texture and a crisp cheese crust, and the best part is that they’re almost as easy to make as regular mashed potatoes. After just one taste, I think you’ll be convinced that the two extra steps are totally worth the effort to give a classic potato side dish a French upgrade.

The Trick to Airy Mashed Potatoes

To make the softest, most lusciously cloud-like chantilly potatoes, you need a potato ricer or food mill. These tools break up the boiled potatoes into very tiny pieces, keeping the purée or mash very airy and smooth, not gluey. Using one of these tools is the key to achieving the distinct texture this dish is known for, as well as for making super velvety mashed potatoes and the best homemade gnocchi.

If you don’t have a potato ricer and don’t have the means to acquire one, I would suggest pressing the boiled potatoes with the back of a spoon through a tamis or a slightly larger than fine mesh sieve. It will take more time and effort but will give similar results.

You can also make these potatoes with mashed potatoes that you’ve done the old-fashioned way—with a potato masher or even a fork. While you will get deliciously creamy chantilly potatoes, you will definitely not achieve the distinct, slightly souffléed texture that sets this dish apart.

close up view of a dish of Chantilly Potatoes — Simply Recipes / Ciara Kehoe

Simple Recipe Variations

If you want to add a little bit more flavor or texture to highlight the richness of these potatoes, you have options. Here are my favorite ways to vary this classic recipe:

Fold minced chives or caramelized onions into the potatoes
Smash roasted garlic through the potato ricer or food mill along with the potatoes
Use shredded Gruyere, Swiss, or cheddar in lieu of, or alongside, the Parmesan cheese
Add fresh thyme leaves to the cheesy top before baking
Top the dish with both breadcrumbs and cheese for an extra-crispy finish

Tips for Making Ahead

Due to the delicate and temperature-dependent nature of whipped cream, there’s not a lot of room to prep the dish before the final bake. Leftovers, however, will keep and reheat well in the microwave or oven. So, if you want to serve this dish but can’t find the time to make it on the day of, you can bake them through, let them cool, and store in the fridge. Reheat and serve.

More Potato Recipes You Should Know

Chantilly Potatoes

Prep Time 20 mins

Cook Time 40 mins

Total Time 60 mins

Servings 6 to 8 servings

This recipe calls for an 8x8-inch baking dish, but you can use any other 2 to 2 1/2 quart baking dish you have on hand. Just make sure there is a little bit of room as the potatoes will rise slightly as they bake.

Cook Mode (Keep screen awake)

5 tablespoons unsalted butter, cubed and at room temperature, divided
2 pounds Yukon gold potatoes, peeled and chopped into 1-inch cubes
2 teaspoons kosher salt, plus more to taste
1/3 cup whole milk, room temperature
1 cup heavy cream, cold
1/3 cup freshly grated Parmesan cheese

Preheat the oven to 400°F.

Place a rack in the center of the oven. Use 1 tablespoon of butter to grease your baking dish.
Boil the potatoes:

Add potatoes to a large pot with the salt and add enough cold water to cover. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and continue cooking the potatoes until they are very soft and tender all the way through, about 12 minutes. There should be little to no resistance when poked with a fork or knife.

Drain in a colander and let cool slightly.

Simply Recipes / Ciara Kehoe
Make the potato purée:

Once the potatoes have cooled slightly (there is little to no steam coming off the potatoes), press them through the potato ricer or food mill into a large bowl. Add the remaining 4 tablespoons of butter to the bowl, then add the milk and stir until the mixture is homogeneous. Taste and season with salt as desired, then set aside.

Simply Recipes / Ciara Kehoe
Whip the cream and fold with the potatoes:

Add the cold heavy cream to another bowl and use an electric hand mixer with beaters on medium speed or a stand mixer to whip to stiff peaks, 3 to 5 minutes.

Add about one-third of the whipped cream to the bowl with the potato purée. Use a rubber spatula to gently fold the whipped cream into the potatoes. Once combined, add another third, fold, then repeat with the remaining whipped cream.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe
Bake and serve:

Gently pour the potato mixture into the buttered baking dish and smooth out the top. Sprinkle evenly with the grated Parmesan cheese. Bake until the cheesy top is lightly browned and the potatoes have slightly souffléd to the top of the baking dish, about 25 minutes. Let cool for 10 minutes before serving.

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat, covered, in the microwave or a preheated oven at 350°F until hot all the way through.

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Simply Recipes / Ciara Kehoe

Nutrition Facts (per serving)
294	Calories
20g	Fat
26g	Carbs
5g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	294
% Daily Value*
Total Fat 20g	25%
Saturated Fat 12g	61%
Cholesterol 57mg	19%
Sodium 414mg	18%
Total Carbohydrate 26g	9%
Dietary Fiber 2g	9%
Total Sugars 3g
Protein 5g
Vitamin C 11mg	55%
Calcium 86mg	7%
Iron 1mg	7%
Potassium 658mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.