Elevate your mashed potatoes with this delightful recipe for Chantilly Potatoes! This creamy baked casserole, topped with a golden layer of Parmesan cheese, is a cinch to prepare and makes a stunning addition to any dinner party or special occasion. Inspired by French cuisine, our Chantilly Potatoes combine whipped heavy cream and cream cheese to create an incredibly indulgent side dish that is sure to impress!

Chantilly Potatoes, also known as Pommes de Terry Chantilly, are fluffy and flavorful, proving that gourmet doesn’t always have to be complicated. This recipe gives a nod to traditional garlic mashed potatoes, while maintaining the luxurious cheesy Parmesan topping that makes this dish a favorite in our home.

The classic Chantilly cream—also called crème Chantilly—refers to lightly sweetened whipped cream. While the original French preparation incorporates whipped cream into the potato mixture, our take focuses on a layered approach, creating a beautifully baked cheesy crust.

For the cheese lovers, we often add a sprinkle of shredded Swiss or Gruyere cheese before broiling for that extra melty touch. These potatoes work beautifully alongside grilled meats, roasted chicken, or as a standout feature at holiday gatherings.

Keep reading for our detailed recipe card below, and discover how to make this crowd-pleaser!

1. The flavor is simply amazing—perfectly pairing with any meat or seafood dish to create an elegant side.
2. Served at your next dinner party, they’re sure to wow your guests!
3. The versatility is endless—feel free to get creative with toppings beyond the cheese and bake for a complete meal!
4. These mashed potatoes taste as rich and delightful as those found in a five-star restaurant!

1. Choose the right potatoes: Yukon Gold, Russet, or even white potatoes work wonderfully.
2. Experiment with cheeses: Use any shredded cheese that melts easily, such as cheddar or Monterey Jack.
3. Top with extras: Add crumbled bacon, sour cream, or chives for a flavor boost!
4. Herbs add freshness: Consider incorporating fresh dill, parsley, basil, or even a sprinkle of parmesan.
5. For that Italian flair, mix in cooked ham or a blend of Italian cheeses with roasted peppers.
6. If you’ve got leftover meat, cube it for a delicious twist that can transform this into a Chantilly Shepherd’s pie.
7. Prefer your potatoes with some texture? Mash them less to retain those delightful lumps!

1. Boiling: Cut the potatoes into small chunks (peeling is optional) and boil for 25-30 minutes until tender.
2. Microwaving: Place cubed potatoes in a microwave-safe bowl and microwave until soft.
3. In a pinch? Instant potatoes can be used, just mix in whipped cream cheese and garlic for added flavor.

• 2 pounds of potatoes (Russet or Yukon Gold, peeled and cubed)
• 1 cup heavy cream
• 1 teaspoon granulated garlic powder (or 3 cloves finely minced garlic)
• 6 tablespoons butter (plus more for greasing)
• 2 tablespoons whipped cream cheese
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese, or a cheese blend with Romano
• Optional: shredded Swiss cheese or Gruyere for topping

1. Preheat your oven to 350°F (175°C).
2. Grease a 4-quart casserole dish with butter or non-stick cooking spray and set it aside.
3. In a large pot, boil the cubed potatoes in salted water for about 20 minutes, or until they’re easily pierced with a fork. Drain well.
4. In a mixing bowl, use a ricer or electric mixer to mash the drained potatoes. Gradually mix in the milk, cream cheese, butter, garlic, salt, and pepper until smooth.
5. Transfer the potato mixture into your prepared casserole dish.
6. In another bowl, whip the heavy cream until soft peaks form, then gently fold in the grated cheese.
7. Spread the whipped cream and cheese mixture over the top of the mashed potatoes in the casserole dish.
8. Bake in the preheated oven for 20-25 minutes until the top is golden brown and bubbly.
9. If desired, add additional shredded cheese on top and broil for a few minutes to achieve a beautifully crisp finish, watching closely as it can burn quickly.