Chantilly Potatoes

Chantilly Potatoes

Chantilly Potatoes

45 minutes

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Details
  • Servings:   10
  • Gluten-Free:   True
  • Weight Watchers:   23 Points
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Cuisine
  • side dish
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Ingredients
  • 2 bay leaves
  • 8 black peppercorns
  • 4 tablespoons butter, room temperature
  • 0.66 ounce container of chives, chopped
  • 2 garlic cloves, peeled
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 2 cups shredded extra-sharp cheddar cheese
  • 1 sprig thyme
  • 2 ½ cups whipping cream
  • 1 cup whole milk
  • 5 lb Yukon gold potatoes
Instructions

Heat oven to 375.I like using Yukon gold for mashed potatoes because I can get away with not peeling the potatoes. Dice the potatoes and place in a large pot filled halfway with cold water.

Add 3 tablespoons kosher salt.Bring to a boil, then reduce heat and simmer until the potatoes are tender.Meanwhile, gently heat the milk, cream, garlic, peppercorns, bay leaves, and sprig of thyme in a small saucepan over medium heat. Dont let the mixture boil.Once the mixture is very hot, take off heat and let the aromatics infuse the milk for 20 minutes.Strain out the aromatics using a slotted spoon.Mash the cooked potatoes with the butter and infused milk.Stir in chopped chives.Grease an 8 x 8 baking pan and a 9 x 13 pan.

Spread the mashed potatoes evenly into the prepared pans.Whip the 2 cups cream using an electric mixer.

Spread the whipped cream over the potatoes, and top with the cheddar and parmesan cheeses.

Bake for 45 minutes, or until the top gets a nice golden brown color.

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