Chantilly Mashed Potato Casserole
Cost $10.5, save $15
Source: Recommended by CookPal
- 35 Min
- 8 Servings
- $10.5
Chantilly Mashed Potato Casserole
Cost $10.5, save $15
Source: Recommended by CookPal
- 35 Min
- 8 Servings
- $10.5
INGREDIENTS
Vegetables
- 🥔 4 large russet potatoes, peeled and quartered
- 🌱 2 tablespoons sliced green onions
Dairy
- 🧈 6 tablespoons unsalted butter, cubed
- 🧀 1/2 cup grated Gruyere cheese
- 🧀 1 cup finely grated Parmigiano-Reggiano cheese, divided
- 🥛 1/2 cup buttermilk
- 🥛 3/4 cup cold heavy cream
Spices & Seasonings
- 🧂 Kosher salt to taste
- 1 pinch cayenne pepper, or more to taste
STEPS
Gather the ingredients. Preheat the oven to 475°F (245°C).
Place potatoes into a pot, cover with fresh water by 2 inches, and add 2 tablespoons kosher salt. Bring to a boil over high heat, then reduce to medium and simmer until tender, about 15 to 20 minutes.
Drain the potatoes in a colander and let sit for 5 to 10 minutes.
Mash potatoes thoroughly in a large bowl. Add butter, kosher salt, and Gruyere cheese, mixing until incorporated.
Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, mashing until well combined. Taste and adjust seasoning.
Whip heavy cream to stiff peaks in a metal bowl. Fold half the whipped cream into the potatoes gently. Repeat with the remaining half until fully incorporated.
Transfer the mixture to a well-buttered casserole dish. Smooth the top and sprinkle the remaining 1/4 cup Parmigiano-Reggiano cheese on top. Dust lightly with cayenne.
Bake in the center of the preheated oven until the top is golden brown, about 15 to 20 minutes.
Remove from oven and garnish with sliced green onions before serving.
NUTRIENTS
Per 1 serving🔥
376
Calories
- 11Protein
- 35Carbs
- 22Fats
💡 Let potatoes drain completely to avoid watery mashed potatoes.Whip cream while it’s cold to get the perfect stiff peaks.Add cayenne pepper cautiously; a little goes a long way.Use fresh Parmigiano-Reggiano for the best flavor.