Chantilly Potatoes

Being an true Idahoan, I love my potatoes.  These were no exception.  However, they are different than any potatoes I've ever made before both in taste and preparation.  I mean, who ever heard of cooking mashed potatoes in the microwave?  It works though, and it made one less pan for me to wash.  Woot woot! I loved the combination of Swiss and Parmesan cheese in these potatoes and the broiling adds a really nice touch.  Try these sometime when you feel like changing up the ol' mashed potato routine.  They might just become a new favorite!



P.S.  Be careful not to burn yourself with the steam!!  I was a little careless in lifting the plastic wrap and ended up with 3 burned fingers!  Don't be like me :)




Chantilly Potatoes
from Mel's Kitchen Cafe
INGREDIENTS
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese

DIRECTIONS
Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.
In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.
At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving.