The Secret Ingredient The French Use For Fluffier Mashed Potatoes

Originating from France and named for the French word for whipped cream, Chantilly potatoes offer an upscale version of your classic mash, made with the addition of whipping cream. You can also enjoy a crispy variation if you opt for the extra step of baking the dish with cheese. This fanciful side can be yours with a few simple ingredients: potatoes, milk, butter, cheese, and whipping cream.

To make Chantilly potatoes, follow the first few steps of your go-to mashed potatoes recipe: peel, chop, and boil your potatoes until they reach a desirable fork-tenderness. Once your potatoes have been drained, pass them through a potato ricer, though a sieve can be your best friend when cooking, too. Use a fine mesh sieve paired with the back of a spoon or spatula when in a pinch. Add butter, salt, and a splash of milk to your potatoes. Typically, a ratio of two tablespoons of butter and ¼ cup of milk per pound of potatoes is a good baseline.

As for your French-inspired ingredient, about ¼ to ½ cup of whipping cream per pound of potatoes is ideal. Whisk your cold whipping cream until stiff peaks have formed. Delicately fold about half the whipped cream into your potatoes until you've reached a smooth, velvety consistency. Finish by spreading the mash into an oven-safe dish and brown with your favorite cheese (Parmesan, Gouda, and Emmentaler are nice choices) at 400 degrees for 15 to 20 minutes or until the cheese has browned and melted.

Whether for a holiday hang or a weeknight classic, mashed potatoes serve as a versatile, nostalgic dish. Its buttery, creamy base allows for mashed potatoes to work well with a diverse range of flavors; whether it's extra cheese, a hint of freshness, or a bold flavor like curry or cayenne, it's hard to go wrong. While there are certainly mistakes you can make when making mashed potatoes, this comfort classic can dazzle with a few simple tricks.

It's important to use starchy potatoes like Yukon Golds, Russets, or Idahos when making mashed potatoes. These potato variations are low in moisture, meaning that they won't absorb too much water when boiled, resulting in a creamier mash. Be sure to add a generous pinch of kosher salt to the water as the potatoes boil, since potatoes absorb salt more efficiently earlier on in the cooking process. Warming your butter and milk before incorporating these elements into your mash should also make it easier to combine the ingredients without over mixing. And while smooth mashed potatoes are ultimately the goal, adding a crunchy topping in the form of breadcrumbs, bacon, or fried onions can result in some revered texture.