Recipe By Chef John
Published Nov 12th
Prep 20m Cook 35m Additional 5m Ready In 1h
Servings 8 servings Calories 376.3

The addition of whipped cream into mashed potatoes is what makes them Chantilly mashed potatoes. I was skeptical, but this was one of the most outstanding alternative mashed potato recipes I’ve ever had. With a light and luxurious texture, it’s a perfect side dish for any holiday or special occasion.

Recipe Ingredients

  • 4 large russet potatoes, peeled and quartered
  • 6 tablespoons unsalted butter, cubed
  • kosher salt to taste
  • ½ cup grated Gruyere cheese
  • 1 pinch cayenne pepper, or more to taste
  • 1 cup finely grated Parmigiano-Reggiano cheese, divided
  • ½ cup buttermilk
  • ¾ cup cold heavy cream
  • 2 tablespoons sliced green onions

Cooking Directions

  1. 1 Preheat the oven to 475 degrees F (245 degrees C).
  2. 2 Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes.
  3. 3 Remove from the heat and let drain in a colander for 5 to 10 minutes.
  4. 4 Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated.
  5. 5 Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.
  6. 6 Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed.
  7. 7 Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne.
  8. 8 Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.
  9. 9 Remove from the oven and sprinkle with green onions before serving.

Nutrition Facts

  • Calories 376.3
  • Carbohydrate 35.2 g
  • Cholesterol 70.3 mg
  • Fat 22.2 g
  • Fiber 2.4 g
  • Protein 10.9 g
  • Saturated Fat 13.7 g
  • Sodium 210.5 mg

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Chef's Notes

Use potatoes that are all roughly the same size. If your potatoes are not uniform in size, cut them into smaller cubes or chunks so they cook evenly; You can use regular milk in place of buttermilk, and white Cheddar, Fontina, or Gouda in place of Gruyere; For extra browning, you can pop it under the broiler for a minute or two.


  1. Recipe looked interesting as we are a family of mashed potato lovers. It is more work than regular mashers but well worth it. I will be making this again many time. One suggestion from my son. Use a relatively shallow baking dish to get more browned crust on top.
  2. Loved it!