Chantilly Potatoesadapted from Mel's Kitchen Cafe |
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| Photo Source |
3 pounds Yukon Gold potatoes
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
Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Season with the salt and pepper and stir well. With a rubber spatula, fold in cream & cheeses and allow it to melt before serving.
*Serves 4 to 6
