MASHED POTATOES "CHANTILLY"
Try this with some potatoes with the skin on and some with the skin off for an even bigger flavor. So good.
Provided by Alex Guarnaschelli
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce to a simmer. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 15 to 20 minutes.
- Pour the water and potatoes into a colander placed in the sink to drain off all of the water. Return the same pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt. Whisk in the stick of butter. Whisk until all of the ingredients meld together. Taste for seasoning. Remove from the heat.
- Use the remaining 1 tablespoon butter to "grease" the sides and bottom of the baking dish. Add in the breadcrumbs and roll them around inside the dish so it creates a butter/breadcrumb topping.
- Using a whisk (or an electric mixer fitted with the whisk attachment), whip the heavy cream until fairly firm. Season with salt.
- With a rubber spatula, gently fold the whipped cream and about 1/2 cup Parmesan cheese into the mashed potatoes. Taste for seasoning. Transfer the potatoes to a baking dish and top with remaining Parmesan. Place in the center of the oven and bake, undisturbed, for 15 to 20 minutes. The top should be light brown from the cheese and the potatoes hot. Serve immediately.
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johannes molefe
[email protected]These mashed potatoes were the perfect side dish for my roasted chicken. They were creamy, fluffy, and delicious.
Lyric Crampton
[email protected]I thought the Chantilly cream was a nice touch. It added a bit of sweetness and richness to the mashed potatoes.
Destiny Sibanda
[email protected]These mashed potatoes were a bit too creamy for my taste, but they were still good.
Tsewang Lama
[email protected]Overall, I thought these mashed potatoes were pretty good. They were easy to make and they tasted great.
N N Rajani
[email protected]I would not recommend this recipe. The mashed potatoes were dry and crumbly.
Kathy Gooding
[email protected]These mashed potatoes were bland and flavorless. I had to add a lot of salt and pepper to make them taste good.
Miyanda Mwiinga
[email protected]I followed the recipe exactly and my mashed potatoes turned out lumpy. I'm not sure what I did wrong.
Legitimate lemon
[email protected]These mashed potatoes were just okay. I think I would have liked them better if I had used a different type of potato.
haydie. pops
[email protected]I'm not a big fan of mashed potatoes, but these were actually really good! The Chantilly cream made all the difference.
Mohammad Kawsar
[email protected]These mashed potatoes were a lot of work, but they were worth it! They were the best mashed potatoes I've ever had.
Nupur Dey
[email protected]I found the recipe to be a bit confusing, but the mashed potatoes turned out well in the end.
Ami Tomar
[email protected]These mashed potatoes were a little too rich for my taste, but they were still good.
Ava C
[email protected]The Chantilly cream really made these mashed potatoes special. It added a touch of richness and elegance.
Ntombizanana Naki
[email protected]These mashed potatoes were so easy to make and they turned out perfect! I will definitely be making them again.
Mohamed Mostafa
[email protected]I made these mashed potatoes for a potluck and they were a huge success! Everyone loved them.
Patryk Stechly
[email protected]These mashed potatoes were a hit at our Thanksgiving dinner! They were creamy, fluffy, and full of flavor. The Chantilly cream was the perfect finishing touch.