Chantilly Potatoes
By America's Test KitchenPublished on September 12, 2011
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
If you don't have a ricer, mash the potatoes in step 1. This recipe can be doubled and assembled in a broiler-safe 13 by 9-inch baking dish.
Instructions
- MICROWAVE POTATOES Place potatoes in large microwave-safe bowl and cover tightly with plastic. Microwave on high until tender, 8 to 12 minutes, shaking bowl halfway through cooking. Set ricer over second large microwave-safe bowl, press potatoes into bowl, cover tightly with plastic wrap, and microwave riced potatoes until heated through, 3 to 5 minutes. Season with salt and pepper.
- WHIP CREAM Adjust oven rack to upper-third position and heat broiler. With electric mixer on medium speed, beat cream until stiff peaks form, about 2 minutes. Gently fold two-thirds of whipped cream into potatoes with rubber spatula until absorbed. Dollop potatoes in broiler-safe 8-inch square baking dish.
- BROIL With rubber spatula, fold 1 1/4 cups cheese into remaining cream. Spread over potatoes and sprinkle with remaining cheese. Broil until top is golden, 2 to 3 minutes. Let rest about 4 minutes. Serve.
Time
40 minutesYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We found starchy russet potatoes produced stiff Chantilly Potatoes, which just weren’t right for this dish. We preferred more waxy Yukon Gold potatoes that yielded a softer mash. For a lighter, drier texture, we microwaved the potatoes, pureed them with a ricer for a smooth, airy base, and then microwaved them once again to reheat.
The hallmark of Chantilly Potatoes is a rich topping of whipped cream and cheese, but our whipped topping quickly melted under the intense heat of the broiler. We tried adding several ingredients to stabilize the topping, with discouraging results—that is, until we tried mixing some of the whipped cream directly in with the potatoes.
Before You Begin
If you don't have a ricer, mash the potatoes in step 1. This recipe can be doubled and assembled in a broiler-safe 13 by 9-inch baking dish.
Instructions
- MICROWAVE POTATOES Place potatoes in large microwave-safe bowl and cover tightly with plastic. Microwave on high until tender, 8 to 12 minutes, shaking bowl halfway through cooking. Set ricer over second large microwave-safe bowl, press potatoes into bowl, cover tightly with plastic wrap, and microwave riced potatoes until heated through, 3 to 5 minutes. Season with salt and pepper.
- WHIP CREAM Adjust oven rack to upper-third position and heat broiler. With electric mixer on medium speed, beat cream until stiff peaks form, about 2 minutes. Gently fold two-thirds of whipped cream into potatoes with rubber spatula until absorbed. Dollop potatoes in broiler-safe 8-inch square baking dish.
- BROIL With rubber spatula, fold 1 1/4 cups cheese into remaining cream. Spread over potatoes and sprinkle with remaining cheese. Broil until top is golden, 2 to 3 minutes. Let rest about 4 minutes. Serve.
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