Source  Mel's Kitchen Cafe

Recipe Added:  11/7/2011

Microwave the potatoes on high for 8 to 12 minutes, cooking until the potatoes are tender. Mash the potatoes well with a potato masher or ricer. Cover the potatoes again with plastic wrap and microwave until heated through, 3 minutes. Season with the salt and pepper and stir well. In a large bowl, beat the chilled cream with an electric mixer 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 baking dish. Fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.

Either cover the potatoes and refrigerate until baking or heat the oven to 400 degrees. Bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving.

1. http://www.melskitchencafe.com/2010/03/chantilly-potatoes.html