Mashed Potatoes Chantilly

Alex Guarnaschelli fans, today is your lucky day! Alex’s debut cookbook, Old-School Comfort Food, doesn’t come out until April 9th, but we’ve got a great recipe from the book to get you excited for more! With Alex, mashed potatoes aren’t just mashed potatoes. These potatoes are mixed with whipped cream and baked until golden brown, giving them a fluffy, souffle-like consistency. They’re perfect as a side at a dinner party, or an easy dinner for your family. Try them tonight and let us know what you think!

Recipe for Mashed Potatoes “Chantilly”
Excerpted from Old-School Comfort Food by Alex Guarnaschelli
Serves 8

4½ to 5 pounds Idaho potatoes, peeled and cut into 1-inch chunks
Kosher salt
¾ cup whole milk
8 tablespoons (1 stick) unsalted butter, cut into slices, plus
1 tablespoon for greasing the baking dish
1 tablespoon plain dried bread crumbs
1 cup heavy cream
White pepper
¾ cup grated Parmesan cheese

Preheat the oven to 375ºF.

Boil the potatoes: In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so that it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes in a colander. Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and whisk in the sliced butter. Whisk until all of the ingredients meld together. Taste for seasoning. Remove from the heat.
Use the remaining tablespoon butter to grease the sides and bottom of a 9 × 13-inch baking dish with 2-inch sides. Add the bread crumbs and roll them around to coat the inside of the dish.

Bake the potatoes: Using a whisk (or an electric mixer fitted with the whisk attachment), whip the heavy cream until fairly firm. Season with salt and pepper. With a rubber spatula, gently fold the whipped cream and about ½ cup of the Parmesan into the mashed potatoes. Taste for seasoning. Transfer the potatoes to the baking dish and top with the remaining ¼ cup Parmesan. Bake until the top is light brown and the potatoes are hot, 15 to 20 minutes. Serve immediately.