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Mashed Potatoes "Chantilly"

Source of Recipe

From "Old-School Comfort Food" by Alex Guarnaschelli


Recipe Introduction

"My mother made this every year in the same cranberry-colored baking dish. In fact, when I see anything cranberry-colored in a cookware store, I start to think of eating a huge bowl of these mashed potatoes. A 'luxe' version of mashed potatoes, these have whipped cream folded in (hence the 'Chantilly' part of the name) as well as Parmesan cheese. Alas, this is a recipe that shouldn't be made in advance. The potatoes become like a soufflé. Sublime."

List of Ingredients

â—¦ 4 ½ to 5 pounds Idaho potatoes (about 10 medium), peeled and cut into 1-inch chunks
â—¦ Kosher salt and white pepper
â—¦ ¾ cup whole milk
â—¦ 8 tablespoons (1 stick) unsalted butter, cut into slices, plus 1 tablespoon for greasing the baking dish
â—¦ 2 tablespoons plain dried bread crumbs
â—¦ 1 cup heavy cream
â—¦ ¾ cup finely grated Parmesan


Recipe

Preheat the oven to 375° F.

In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. 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.

Drain the potatoes in a colander, return the empty 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 and pepper and whisk in the sliced butter. Whisk until all of the ingredients meld together. Taste for seasoning. Remove from the heat.

Use the remaining tablespoon butter to grease the sides and bottom of a 9-by-13-inch baking dish with 2-inch sides. Add the bread crumbs and roll them around to coat the inside of the dish.

Using a whisk (or an electric mixer fitted with the whisk attachment), whip the heavy cream until fairly firm. Season with salt and pepper. With a rubber spatula, gently fold the whipped cream and about ½ cup of the Parmesan into the mashed potatoes. Taste for seasoning. Transfer the potatoes to the baking dish and top with the remaining ¼ cup Parmesan. Bake until the top is light brown and the potatoes are hot, 15 to 20 minutes. Serve immediately.

Serves 8