Chantilly Mashed Potatoes

This is my first thanksgiving outside the US since 2012 but the spirit is still with me. I jump to a feast of feeding myself any chance I get. So even the day of celebration can be controversial, I stay true to stuffing -not just the turkey but my face with all the goodies. Let every Thursday be Thanksgiving day!

This year I made this elevated mashed potato, they called Chantilly mashed potato. I think it just the added cheese and cream then you bake the whole thing in the end. To some people this is an unnecessary step, but for once in a year, I don’t mind doing this at all. I ended up doing this often, especially if the oven was already on for baking so other things, like a turkey perhaps.

I whipped the cream to almost stiff peak before adding it to the potato, I don’t know if that makes any difference than just pour the cream -I never not whip the cream. If you ended up just pouring the cream to the golden mashed potato goodness, please let me know how it turns out. But first, make this recipe, you won’t regret it.


4 large russet potatoes -peeled and quartered

1/4 cup salted butter -cubed

1 cup grated sharp cheddar cheese

1/2 cup finely grated parmesan cheese -divided

1 cup cold heavy cream

Salt and pepper


  • Preheat the oven to 400F
  • In a large pot over high heat, cook potatoes with fresh room temp water, covered by 2 inches. Add about 2 tbsp of salt and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. Depending on the size of your potatoes, I did mine for 20 minutes. 
  • Remove from the heat and let drain in a colander for 5 to 10 minutes.
  • Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, salt & pepper, half of the parmesan cheese and cheddar cheese. Mix and mash until everything has been incorporated. Adjust seasoning if needed.
  • Whisk cream in a metal bowl until thick and almost stiff peaks form, about 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. 
  • Repeat with the remaining whipped cream but do it carefully to preserve the maximum volume, just like doing a souffle, be very gentle.
  • Transfer into a casserole dish (I use 8 inches cast iron) and distribute gently with a fork. Shape the top with a fork if desired. Sprinkle the remaining half portion of parmesan cheese on top.
  • Bake in the center of the preheated oven until beautifully browned, around 15 to 20 minutes.
  • Remove from the oven, let it rest for 5 minutes before serving, enjoy!

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