Appears in Cook's Country April/May 2010
Chantilly evokes lightness and elegance. But this dish was a long way from fulfilling either promise.
WHY THIS RECIPE WORKS
We found starchy russet potatoes produced stiff Chantilly Potatoes, which just weren’t right for this dish. We preferred more waxy Yukon Gold potatoes that yielded a softer mash. For a lighter, drier texture, we microwaved the potatoes, pur...