Duchess Baked Potatoes
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.
