Parmesan Crusted Chantilly Potatoes

Parmesan Crusted Chantilly Potatoes

Chantilly potatoes are the softest, creamiest, richest potatoes you will ever meet! With whipped cream in the mix and a salty, crispy Parmesan topping, decadence is their middle name.

Yes, you read that right, whipped heavy cream. Have you ever heard of such a thing? It’s mixed into buttery mashed potatoes, spread in a casserole dish and then sprinkled with lots of Parmesan cheese to form a golden crust so you have to break through it to get at the fluffy potatoes underneath.

You’ll love the way they melt in your mouth.

Chantilly Potatoes

I don’t have many tips to hand out for this recipe. It’s fairly easy and straightforward, if not a little more time-consuming than most. The important thing is to let the mashed potatoes cool off before mixing in the whipped cream or it will totally deflate and melt into a puddle. Once you have the cream whipped, pop it back in the refrigerator for storage if the potatoes aren’t cooled yet.

The second thing is I thought these could use a little more flavor so make sure you salt and pepper them up well. Next time I might fold in some chives and a couple of pieces of cooked, finely chopped bacon.

Keep in mind the potatoes will puff up like a souffle as they cook and then deflate a little when you remove them from the oven so make sure there’s room in the pan for them to grow. You can also bake them in small crocks or ramekins for cute, individual servings to have on a special occasion. These are that.

Special occasion potatoes.

Chantilly Potatoes with Parmesan Crust

Parmesan Crusted Chantilly Potatoes

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 6 servings

Parmesan Crusted Chantilly Potatoes

Chantilly potatoes are the softest, creamiest, richest potatoes you will ever meet! With whipped cream in the mix and a salty, crispy Parmesan topping, decadence is their middle name.


6 tablespoons butter, plus more for greasing the pan
2 pounds organic Yukon Gold potatoes, peeled and cut into 2-inch chunks
salt and fresh black pepper
1/2 cup cold milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup (heaping) freshly grated Parmesan cheese, divided
1 cup cold heavy cream


  1. Preheat the oven to 400 F. Place a cookie sheet on the bottom rack to catch any drips. Butter a 9-by-13-inch or similar sized baking or casserole dish. (You can also use small crocks for individual servings).
  2. Place the potatoes in a large, heavy-bottomed saucepan with about 1 teaspoon salt and add enough water to cover the potatoes completely.
  3. Bring to a boil and then allow to simmer until the potatoes are fork tender, about 15 minutes.
  4. Drain the potatoes in a colander and return to the saucepan set over low heat, shake the pan and allow some of the excess moisture to cook off - about 2 minutes.
  5. Pass the potatoes through a ricer or mash them with a potato masher in(to) a large bowl.
  6. On low speed beat in the milk, butter, garlic powder and onion powder. Beat in 1/3 cup of the Parmesan cheese. Season well with salt and pepper to taste. Allow them to cool off to room temperature.
  7. Meanwhile, in a large stainless steel bowl beat the heavy cream to soft peaks. Store in refrigerator.
  8. When the potatoes are cool to the touch beat in a third of the whipped cream on low speed. Add the rest of the whipped cream and gently fold it in.
  9. Add the potatoes to the greased pan, spread them out and sprinkle the remaining Parmesan cheese all over the top. Bake 25 - 30 minutes until lightly golden.
  10. Turn on the broiler and broil 1 - 2 minutes until it gets some brown spots.
  11. Let stand 5 - 10 minutes before serving.


Adapted from Food and Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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  1. Tammy says

    Oh my this is something I will definitely be trying. I have never heard of folding in whipped heavy cream into mash potatoes but that is a heavenly, genius idea! 😀 😀 😀

    I cannot wait to try this out!


  2. Joanne says

    I feel like I might have to add these to our V-Day dinner menu…I might get proposed to AGAIN if I do! They look magical!

  3. Cheese with Noodles says

    Now why haven’t I thought of this?! The mashed potatoes I make for Thanksgiving have heavy cream in them, but it’s not whipped. I’ve always wanted to try making a savory whipped cream to go on chicken or something, but haven’t done it yet. I’m sure these potatoes are amazing- it’s such a genius idea- and I hope to make them sometime soon!

    • Reeni says

      Thanks for all the comments! I feel weird sometimes talking to “cheese with noodles”! I’d love to know your name. :-)

      • Cheese with Noodles says

        Oh! Sorry about that. I’m really weird about having my name online because it’s a pretty unusual one. Of course I wouldn’t mind at all if you knew my name, I just don’t like having it forever emblazoned on the internet. My middle name though is Anna, you can call me that, if you’d like :)

        Hope you don’t mind that I comment on many of your recipes. I just like to give positive feedback and your recipes look awesome :) This is one of my favorite cooking blogs for sure.

      • Reeni says

        Thanks Anna! It’s easier to reply to that than calling you Cheese with Noodles. I’m glad you enjoy my blog! Comment as much as you like! I’ll try to answer you as often as I can. :-)

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