Chantilly Potatoes

By C Moose

Ingredients

• 6 cups potatoes, peeled and quartered
• 2 tbsp. Butter
• 1/2 cup heavy cream
• 1 cup Swiss cheese
• 1 tsp. onion powder
• 1 tsp. salt
• 1/2 tsp pepper
• 1/4 cup Parmesan cheese

Preparation

Step 1

Preheat oven to 475F.

In a large pot of slated water over medium heat, boil potatoes for 20 to 25 minutes or until tender. Remove from heat and drain. Add butter and 1/4 cup cream to potatoes and mash to desired consistency. Place in the refrigerator for 15 minutes to cool.
Fold in Swiss cheese and season with onion powder, salt and pepper. Whip remaining 1/4 cup cream until stiff. Spread mashed potatoes in a greased 1 1/2 quart baking dish. Spread whipped cream over the mashed potatoes and sprinkle with grated parmesan cheese. Bake for 15 to 20 minutes or until cheese melt and the top is golden brown.