Chantilly Potatoes

I had a "Practice Thanksgiving" party a couple of weeks ago with some friends in the neighborhood. I got to try some new and delicious recipes!

Chantilly Potatoes
from My Kitchen Cafe/Cook's Country

3 pounds yukon gold potatoes, peeled, cubed, boiled, drained, and smashed (still hot)
1 tsp salt
1/2 tsp pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese

Season smashed potatoes with salt and pepper.

In a large bowl, beat the heavy cream until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes until the cream is mostly absorbed. Lightly grease a 2 quart baking dish. Carefully spoon the potatoes into the dish. Take care not to deflate the potatoes and don't stress about them being perfect on top. Fold all but 1/4 cup of the cheese into the remaining cream then spread that over the potatoes. Sprinkle with remaining cheese.

At this point you can either cover the potatoes and refrigerate until baking. Preheat oven to 400 and bake uncovered for 20-25 minutes, until heated through and top is golden brown. If you are eating the potatoes immediately, preheat the broiler and broil on low until the top is golden, 2-3 minutes. Let rest for about 5 minutes before serving.