Name: Duchess Baked Potatoes
Yield: Serves 8
Ingredients: 12 medium Yukon Gold potatoes (3½–4 pounds); Kosher salt; 5 large egg yolks; 2 garlic cloves, finely grated; 1 ¼ cups heavy cream; ¾ cup sour cream; 10 tablespoons unsalted butter, melted; 1 teaspoon pink or black peppercorns, finely ground

Duchess baked potatoes in a white baking dish with a silver serving spoon next to it.

Photo by Bobbi Lin

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.

Recipe information

Yield
Serves 8

Ingredients

12 medium Yukon Gold potatoes (3½–4 pounds)

Kosher salt

5 large egg yolks

2 garlic cloves, finely grated

1 ¼ cups heavy cream

¾ cup sour cream

10 tablespoons unsalted butter, melted

1 teaspoon pink or black peppercorns, finely ground

Preparation

Step 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.
Step 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.
Do Ahead
Step 3
Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5–10 minutes.

TagsCasserole Yukon Gold Potato Potato Root Vegetable Vegetable Side Dinner Nut Free Vegetarian Make Ahead Oven Bake Christmas Thanksgiving Fall Bon Appétit

Recipe notes

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