Pommes de Terre Chantilly

Name: Pommes de Terre Chantilly
Total time: 30 min
Ingredients: 3 large (about 9 ounces each) baking potatoes, peeled and cut into ½-inch pieces, about 6 cups; 3 tablespoons butter, room temperature, plus 1 tablespoon for baking dish; 1 tablespoon kosher salt; 1/3 cup milk; ¾ cup heavy whipping cream, chilled; 1 ounce Parmesan cheese, grated, about ¼ cup

The Garden & Saucier

Pommes de Terre Chantilly

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The Strategy:

To truly elevate a simple side dish into the realm of fine dining, texture is everything. Pommes de Terre Chantilly takes the humble mashed potato and transforms it into an ethereally light, cloud-like soufflé. By pushing the cooked potatoes through a ricer for an impossibly smooth base and gently folding in softly whipped heavy cream, these potatoes bake into a delicate, airy masterpiece with a perfectly golden Parmesan crust.

Serves: 4 | Total Time: 30 minutes till they’re ready

Ingredients

3 large (about 9 ounces each) baking potatoes, peeled and cut into ½-inch pieces, about 6 cups
3 tablespoons butter, room temperature, plus 1 tablespoon for baking dish
1 tablespoon kosher salt
1/3 cup milk
¾ cup heavy whipping cream, chilled
1 ounce Parmesan cheese, grated, about ¼ cup

Instructions

Add the potatoes to a pot with salted boiling water. Cook until the potatoes are very soft, about 8 to 10 minutes. Use a colander to drain the potatoes.
Place 3 tablespoons room-temperature butter and the milk into a large bowl. Use a potato ricer to mash up the potatoes. Stir into a smooth puree.
Preheat your oven to 400°.
Use an electric mixer to whip the cream into soft peaks.
Place about 1/3 of the whipped cream into the center of the potatoes. Gently stir the cream into the potatoes. The potatoes will be soft and light.
Scrape the remaining whipped cream into the bowl with the potatoes. Gently fold this cream into the potatoes. You don’t need to overwork the potatoes. You want these to be light and airy.
Divide 1 tablespoon butter into four individual baking dishes. Place these into a larger baking dish. Place in the oven and let the butter melt on the bottom of each one, about 2 to 3 minutes. (If you don’t want to serve in individual containers, simply melt the butter in one large baking dish.)
Remove the hot dishes (use a potholder).
Spoon in the potatoes. Sprinkle each dish with Parmesan cheese. Bake until the potatoes are warmed through and the tops begin to turn golden brown on the edges, about 20 to 25 minutes.

Extreme close-up action shot gently folding softly whipped heavy cream into an incredibly smooth, buttery potato puree in a dark ceramic mixing bowl using a large rubber spatula

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The Heart of the Table

There is a deep, quiet comfort in presenting a dish that is both luxurious and lovingly prepared. Serving an ethereally light, perfectly baked ramekin of Pommes de Terre Chantilly to a guest is a profound gesture of hospitality. The delicate texture and rich flavor force you to slow down, savor each bite, and truly appreciate the present moment. In a fast-paced world, sitting down to share a meticulously crafted side dish reminds us to prioritize connection and find joy in the finer details of a shared meal.

An elegant, formal dinner table setting featuring individual ramekins of golden Pommes de Terre Chantilly, with a sophisticated dinner party in the background

Neighborly Grace

THE PRESENTATION: For an incredibly elegant touch, bake and serve these in individual, dark ceramic ramekins. Place each hot ramekin on a small saucer to protect the table and make it easier for guests to handle. The golden, puffed crust should be broken only when the guest dips their spoon into the cloud-like potatoes.
THE POUR: A rich, buttery Chardonnay or a full-bodied White Burgundy. You need a wine with enough weight and a touch of oak to stand up to the heavy cream and rich butter without overpowering the delicate texture of the potatoes.
THE VIBE: Intimate, formal, and deeply luxurious. This is the ultimate side dish for a quiet, elegant dinner party where the lighting is low, the conversation is meaningful, and every detail of the meal has been carefully considered.

Chef’s Recommendations

The French Plate It Belongs To: Duck Confit
Cream, Whipped Twice: Chocolate Silk Pie
The Roast Beside It: Bacon-Wrapped Stuffed Pork Tenderloin
The Glass for a Rich Table: Blood Orange & Sage Old Fashioned

Pommes de Terre Chantilly

Pommes de Terre Chantilly

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps