Chantilly Potatoes
5 large potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
1/4 tsp. salt
Freshly ground black pepper
3/4 cup grated Gruyère cheese
3/4 cup heavy (double, whipping) cream
Paprika
Heat oven to 375. Make the mashed potatoes: Steam potatoes for about 20 minutes or until tender. Remove potatoes from pan, remove water and place potatoes directly in pan with 2/3 of the milk and all the butter, salt and pepper. Mash over low heat until smooth (or whip quickly with electric beaters). Remove from heat and fluff even more with a whisk while adding the remaining milk very slowly. More milk may be needed relative to the type of potatoes used. You want a smooth, creamy consistency.
Prepare the Chantilly Potatoes:
Spread the potatoes into a buttered baking dish. Whip the cream into stiff peaks and gently fold in the grated cheese. Add salt and pepper to taste. Smooth over mashed potatoes and bake for about 25 minutes until light, golden brown. Sprinkle with paprika and serve. Serves 4.
5 large potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
1/4 tsp. salt
Freshly ground black pepper
3/4 cup grated Gruyère cheese
3/4 cup heavy (double, whipping) cream
Paprika
Heat oven to 375. Make the mashed potatoes: Steam potatoes for about 20 minutes or until tender. Remove potatoes from pan, remove water and place potatoes directly in pan with 2/3 of the milk and all the butter, salt and pepper. Mash over low heat until smooth (or whip quickly with electric beaters). Remove from heat and fluff even more with a whisk while adding the remaining milk very slowly. More milk may be needed relative to the type of potatoes used. You want a smooth, creamy consistency.
Prepare the Chantilly Potatoes:
Spread the potatoes into a buttered baking dish. Whip the cream into stiff peaks and gently fold in the grated cheese. Add salt and pepper to taste. Smooth over mashed potatoes and bake for about 25 minutes until light, golden brown. Sprinkle with paprika and serve. Serves 4.
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