Mashed Potatoes "Chantilly"

Name: Mashed Potatoes "Chantilly"
Ingredients: 4 1/2 to 5 pounds Idaho russet potatoes, peeled and cut into 1-inch chunks*; Kosher salt; 3/4 cup whole milk; 1 stick butter, cut into slices, plus 1 additional tablespoon butter for baking dish; 1 tablespoon unseasoned breadcrumbs; 1 cup heavy cream; 3/4 cup grated Parmesan cheese; *Cook's Note: Please make sure the potato chunks are all relatively the same size to assure even cooking time); Special equipment: 13 by 9 by 2-inch baking dish

9 ingredients

1 steps

Ingredients

4 1/2 to 5 pounds Idaho russet potatoes, peeled and cut into 1-inch chunks*
Kosher salt
3/4 cup whole milk
1 stick butter, cut into slices, plus 1 additional tablespoon butter for baking dish
1 tablespoon unseasoned breadcrumbs
1 cup heavy cream
3/4 cup grated Parmesan cheese
*Cook's Note: Please make sure the potato chunks are all relatively the same size to assure even cooking time)
Special equipment: 13 by 9 by 2-inch baking dish

Directions

1

["Try this with some potatoes with the skin on and some with the skin off for an even bigger flavor.", "So good.", "Preheat the oven to 375 degrees F.", "In a large pot, add the potatoes and cover amply with cold water.", "Bring the water up to a boil and reduce to a simmer.", "Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 15 to 20 minutes.", "Pour the water and potatoes into a colander placed in the sink to drain off all of the water.", "Return the same pot to the heat and add the milk.", "Bring the milk to a simmer and gingerly add the potatoes back into the pot.", "Season with salt.", "Whisk in the stick of butter.", "Whisk until all of the ingredients meld together.", "Taste for seasoning.", "Remove from the heat.", "Use the remaining 1 tablespoon butter to \"grease\"" the sides and bottom of the baking dish.""