Chantilly Potatoes

Preheat the oven to 400°. Butter a 9-by-13-inch baking dish.

Put the potatoes in a large saucepan and cover with water. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes.

Drain the potatoes, return to the saucepan, and shake over high heat for 1 minute to dry. Pass the potatoes through a ricer into a large bowl.

Beat in the milk and 6 tablespoons of the butter until the potatoes are smooth and creamy, then season with salt and pepper.

In a large stainless steel bowl, whip the cream to soft peaks. Beat one-third of the cream into the potatoes, then fold in the remaining cream. Scrape the potatoes into the prepared dish.

Cut the remaining 1 tablespoon of butter into pieces, and push them down into the potatoes distributing them evenly, cover the holes, and sprinkle the Parmesan over the top.

Bake the potatoes for 25 minutes. Preheat the broiler and broil the potatoes for 2 minutes, or until browned.

Let stand for 10-15 minutes before serving to let them cool and firm up.