French Mashed Potatoes

Name: French Mashed Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 5 pounds Yukon Gold Potatoes (peeled and diced); ½ cup butter; ¼ cup chicken broth; 2 teaspoons Kosher salt; ½ teaspoon fresh ground black pepper (you can increase to 1 teaspoon if you like pepper, warm flavor); 1 ½ cups fresh-grated parmesan (divided (You can use a mixture of Gruyere and or Padano as well)); 1 ¼ cup cold heavy cream

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If you like mashed potatoes, you are going to love these French Mashed Potatoes! Sometimes called Chantilly Potatoes, they are baked and served in a casserole dish and are perhaps the creamiest, most flavorful mashed potatoes you have ever tasted! From the grated parmesan cheese to the whipping cream, you haven’t had mashed potatoes until you have tried this recipe!

Like these fabulous French Mashed Potatoes, when you are having a celebratory dinner or Sunday dinner for the family, you want everything to be perfect. This Yorkshire Pudding Recipe has it all! It has a tender, almost chewy custard-like interior with a wicked crunch on the outside! Everybody is going to want 2, guaranteed!

Spoonful of potatoes lifted out of the casserole dish.

What Are French Mashed Potatoes?

French mashed potatoes are an ultra-creamy, luxurious style of mashed potatoes traditionally known as Pommes Purée (or Purée de Pommes de Terre). They’re very different from American-style mashed potatoes as they are smoother, richer, and far more decadent.

Why I Love This Recipe

Perfect for a Sunday dinner
Excellent for the holidays
Amps up regular mashed potatoes
Amazing taste
Pairs with turkey, chicken, beef, or pork

Helpful Items for This Recipe

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Large 15oz Potato Ricer, Heavy Duty Stainless Steel

Casserole Dishes for Oven, Baking Dishes Set, Ceramic Bakeware Sets of 3

Extra Large Serving Spoons Set 11.7-Inch Stainless Steel, Set of 2

What’s in French Mashed Potatoes?

These French-style mashed potatoes are a step above most creamy mashed potatoes you have had before.

Ingredients

Yukon Gold Potatoes, peeled and diced – The Yukon Gold potato is slightly nutty and very smooth, which is perfect for this recipe.

Butter – You can use salted or unsalted butter in this recipe. You can add more to the recipe if you dare.

Chicken broth – If you have homemade chicken broth, that is great; if not, store-bought is a quick substitution.

Kosher salt – I like to use Kosher salt in all my cooking.

Fresh ground black pepper – I like to use fresh ground pepper rather than pre-ground. I think it tastes better.

Parmesan, freshly grated – You can also substitute a mixture of Gruyere and/or Padano in place of the Parmesan.

Heavy cream – Sometimes called whipping cream, you will want to keep the heavy cream cold; it whips better when it is cold.

How to Make French Mashed Potatoes

Butter a baking dish (if using a 9×13, it will not be as thick as I have. I used an 8×12 or 3.25 QT. If you have a deep 9×9, it will work as well). Set aside.

Peel and dice the potatoes. Place them in a large saucepan or Dutch oven. Cover with water (you can salt your water with 2 tablespoons if you like, but this is optional).

Cook the potatoes until they are tender. You can easily poke them with a fork. The internal temperature will be 190 to 200 degrees F or about 20 minutes.

Drain the water out and put the cooked potatoes through a ricer. This ensures that there are no lumps and the potatoes will be super smooth. Place the riced potatoes in a large bowl.

Preheat the oven to 400 degrees F.

Add the butter and chicken broth to the potatoes and mix until combined. Once they are mixed (be careful not to overmix or they will become starchy), add the Kosher salt, fresh ground pepper, and ½ cup of grated Parmigiano. Stir to combine.

In a separate bowl, whip the heavy cream to a stiff peak. Mix half of the whipped cream with the potatoes and gently fold them in.

Fold in the remaining whipped cream, then add ½ cup of fresh grated Parmigiano. Carefully mix it in; you don’t want to deflate the whipped cream.

Pour the potato mixture into the prepared baking dish. Gently spread the potatoes evenly.

Sprinkle the remaining Parmigiano cheese on top.

Bake in the preheated oven for 20-25 minutes or until the top is golden to your liking and the potatoes are warm through.

Add some fresh chopped herbs like Parsley or Rosemary before serving.

Little Chef’s Secrets

FAQS

1. Use starchy potatoes for the fluffiest texture.
Yukon Golds or Russets whip up light and airy, giving Chantilly potatoes their signature cloud-like softness.

2. Always start the potatoes in cold, salted water.
This helps them cook evenly.

3. Warm your dairy before adding it.
Gently heat the cream, butter, or milk so the potatoes stay silky and never seize or turn gluey.

4. Fold in whipped cream gently.
This is the magic step! Whipping the cream separately and folding it in at the end gives Chantilly potatoes their airy, soufflé-like lift.

5. Don’t overmix after adding the whipped cream.
Stir just until combined — too much mixing knocks out the air and deflates the fluff.

6. Bake until lightly puffed and golden.
Unlike traditional mashed potatoes, Chantilly potatoes get a final bake to develop structure, flavor, and that irresistible golden top.

7. Season generously but taste as you go.
The whipped cream lightens the flavor, so a bit more salt and pepper may be needed to balance the richness.

8. Serve immediately for the best texture.
The delicate, airy structure is at its peak right out of the oven. That is when they are soft, creamy, and beautifully puffed.

When rewarming the potatoes, I place them in a baking dish back in the oven at 350 degrees F for 15 minutes. You could rewarm in the air fryer at 330 degrees F for 8-10 minutes.

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Tara Noland