Chantilly Potatoes

By cserumga

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
• Salt and pepper
• 1 1/4 cups heavy cream, chilled
• 1 1/2 cups (about 3 ounces) grated Gruyére or Parmesan cheese

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. MICROWAVE POTATOES Place potatoes in large microwave-safe bowl and cover tightly with plastic. Microwave on high until tender, 8 to 12 minutes, shaking bowl halfway through cooking. Set ricer over second large microwave-safe bowl, press potatoes into bowl, cover tightly with plastic wrap, and microwave riced potatoes until heated through, 3 to 5 minutes. Season with salt and pepper.

2. WHIP CREAM Adjust oven rack to upper-third position and heat broiler. With electric mixer on medium speed, beat cream until stiff peaks form, about 2 minutes. Gently fold two-thirds of whipped cream into potatoes with rubber spatula until absorbed. Dollop potatoes in broiler-safe 8-inch square baking dish.

3. BROIL With rubber spatula, fold 1 1/4 cups cheese into remaining cream. Spread over potatoes and sprinkle with remaining cheese. Broil until top is golden, 2 to 3 minutes. Let rest about 4 minutes. Serve.