Duchess Baked Potatoes
A luxurious and elegant potato dish featuring creamy Yukon Gold potatoes mixed with egg yolks, heavy cream, and sour cream, then baked until golden brown and puffed. These sophisticated potatoes are piped or swirled for a beautiful presentation.
Ingredients
- •12 medium medium Yukon Gold potatoes (31/2-4 pounds)
- •2 teaspoon Kosher salt
- •5 large egg yolks
- •2 cloves garlic
- •1¼ cups heavy cream
- •¾ cup sour cream
- •10 tablespoons unsalted butter
- •1 teaspoon pink or black peppercorns
- •finely ground
Cooking Instructions
- 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. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25-35 minutes. Drain and let cool slightly.
35 min
- 2.
Preheat oven to 425°F. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl; season generously with salt. Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you don't mind a few lumps) directly into bowl with egg mixture. Fold in gently (be careful not to overmix). Transfer to a 3-quart baking dish and decoratively shingle or swirl surface. Bake, rotating once, until golden brown and slightly puffed, 30-40 minutes.
40 min
- 3.
Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5-10 minutes.
