Chantilly Potatoes

• 6 medium (2 lb.) all-purpose potatoes, peeled and quartered
• 1 Tbsp. butter or margarine
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. hot milk
• 1/3 c. heavy cream, whipped
• 1/3 c. shredded Cheddar cheese

1. In 3-quart saucepan over high heat, bring 1 inch salted water to a boil.
2. Add potatoes; return to a boil.
3. Reduce heat to low. Cover and cook until tender, about 20 minutes.
4. Drain water from potatoes; return to low heat.
5. Gently shake pan just until potatoes are dry.
6. Remove from heat.
7. Mash potatoes until smooth. Stir in butter, salt, pepper and enough milk to make moderately stiff mashed potatoes.
8. Spread in greased 1 1/2-quart shallow baking dish.
9. Evenly spread whipped cream over potatoes.
10. Sprinkle with cheese.
11. Bake in 425u0b0 oven 15 to 20 minutes or until golden brown and bubbly.
12. Serves 6.

potatoes, butter, salt, pepper, hot milk, heavy cream, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207985 (may not work)