Mashed potatoes are perhaps the most beloved and versatile side dish, perfectly combined with meat, fish and vegetable stew. And this versatility is a huge field for creativity: mashed potatoes with carrots, celery, onions, herbs, cheese. I suggest cooking mashed potatoes of French origin-Chantilly under a creamy cheese crust. Well, very tasty!
Instructions
- Grate the parmesan on a fine grater, chop the peeled potatoes coarsely, measure out the milk and cream, weigh the required amount of butter. Turn on the oven so that it warms up to 200*C.
- Boil the potatoes in salted water until completely soft, drain, dry on very low heat, remove from heat, mash the potatoes in mashed potatoes, add butter, pour in milk. Knead well.
- Add spices and knead the dough again.
- Transfer the puree to a form greased with butter, level the surface.
- In a separate container, mix the cream with parmesan.
- Pour the puree on top into the mold.
- Place the mold in a well-heated oven on the upper level and bake until golden brown.
- Serve chantilly as a side dish to chicken cutlets.
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