Instructions: Make the mashed potatoes:
Peel potatoes, cut into cubes and steam for about 20 minutes or until tender. While potatoes are cooking, heat oven to 375 F. Remove potatoes from pan, remove water and place potatoes directly in pan with 2/3 thirds of the milk, butter, salt and pepper. Mash over low heat until smooth. (or whip quickly with electric beaters.) Remove from heat and fluff even more with a whisk while adding the remaining milk very slowly. More milk may be needed relative to the type of potatoes used. You are working towards a smooth, creamy consistency.

(If you wish to increase the nutritional value, mix the potato water with powdered milk until a rich taste is achieved, then substitute for 1/2 of the milk amount.)

Prepare the Chantilly Potatoes:
Spread the potatoes into a buttered baking dish.

Whip the cream into stiff peaks and gently fold in the grated cheese. Salt and pepper to taste, (relative to the amount of sodium in the cheese.) Smooth over mashed potatoes and bake for about 25 minutes until light, golden brown. Sprinkle with paprika and serve.

NOTES : A rich casserole of mashed potatoes baked with a topping of whipped cream and cheese.

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