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Duchess Potatoes

Duchess Baked Potatoes

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Servings: 8 Servings
Course: Side Dish
Cuisine: American, holiday
Ingredients Method

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

Method
 

  1. 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. 
  1. 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. 
  2. Peal Potatoes. 
  3. Pass peeled potatoes through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps). 
  4. 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.