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Chantilly Mashed Potato Casserole

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

1

Gather the ingredients. Preheat the oven to 475°F (245°C).

2

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.

3

Drain the potatoes in a colander and let sit for 5 to 10 minutes.

4

Mash potatoes thoroughly in a large bowl. Add butter, kosher salt, and Gruyere cheese, mixing until incorporated.

5

Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, mashing until well combined. Taste and adjust seasoning.

6

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.

7

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.

8

Bake in the center of the preheated oven until the top is golden brown, about 15 to 20 minutes.

9

Remove from oven and garnish with sliced green onions before serving.

NUTRIENTS

Per 1 serving

🔥

376

Calories

  • 11
    Protein
  • 35
    Carbs
  • 22
    Fats

💡 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.