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If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.
Sometimes you want a potato dish a little more special and these Duchess Baked Potatoes are just that.
This dish would be a great alternative to standard mashed potatoes for Thanksgiving and perfect for your Christmas prime rib.
love these duchess baked potatoes.
This recipe is decadent with garlic, heavy cream, rich egg yolks and Yukon gold potatoes.
Lighter than a twice baked potato, I think these are a perfect side dish for any entree.
Want another potato recipe? Try my buttery mashed potatoes! They are delicious: delicious buttery mashed potatoes!!
Duchess Baked Potatoes
Servings 8 Servings
Ingredients
- 12 Medium Youkon Gold Potatoes 3 1/2 -4 pounds)
- Kosher salt
- 5 Large egg yolks
- 2 Garlic cloves, finely grated
- 1 1/4 Cups Heavy cream
- 3/4 cup sour cream
- 10 Tbsp Unsalted butter, melted
- 2 Tsp pink or black peppercorns, finely ground
Instructions
- Place potatoes in a large pot and pour in water to cover by 2”; season with salt. Bring to a boil over medium-high heat. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25-36 minutes. Drain and let cool slightly.
- Preheat the oven to 425 degrees F. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl. Season generously with salt.
- Peal Potatoes.
- Pass peeled potatoes through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps).
- Shred them right into the bowl with the egg mixture. Fold in gently being careful not to overmix. Transfer to a 3 quart baking dish and decoratively shingle or swirl the surface. Bake, rotating once, until golden brown and slightly puffed, 30 or 40 minutes.
