Side FrenchVegetarianParmesanPotato

Chantilly Potatoes

Name: Chantilly Potatoes
Cuisine: French
Ingredients: 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks; Salt; 0.5 cup cold milk; 7 tablespoons unsalted butter, softened; Freshly ground pepper; 1 cup heavy cream; 0.5 cup freshly grated Parmesan cheese

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Contains:Dairy

High FODMAPTriggers: Milk, yogurt or soft cheese, Cream

Lactose

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

Mashed potatoes have always been a staple accompaniment in our kitchen, due to their versatility and ease of production. This recipe is effectively "fancy" mashed potatoes, but I…

Directions

1
Preheat the oven to 400°. Butter a 9-by-13-inch baking dish.
2
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.
3
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.
4
Beat in the milk and 6 tablespoons of the butter until the potatoes are smooth and creamy, then season with salt and pepper.
5
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.
6
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.
7
Bake the potatoes for 25 minutes. Preheat the broiler and broil the potatoes for 2 minutes, or until browned.
8
Let stand for 10-15 minutes before serving to let them cool and firm up.

Diets

Fits as written

Vegetarian
Pescatarian
Gluten-free
Egg-free
Nut-free
Halal-friendly
Low-sodium

Works with easy swaps

Vegan (4)

cold milk → unsweetened plant milk (oat, soy or almond)
unsalted butter → plant-based butter
heavy cream → full-fat coconut cream
freshly grated Parmesan cheese → nutritional yeast

Dairy-free (4)

cold milk → unsweetened plant milk (oat, soy or almond)
unsalted butter → plant-based butter
heavy cream → full-fat coconut cream
freshly grated Parmesan cheese → nutritional yeast

Low FODMAP (2)

cold milk → lactose-free milk
heavy cream → lactose-free cream

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.