Duchess Baked Potatoes

Name: Duchess Baked Potatoes
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

3.4

(13)

www.epicurious.com

Your recipes

Servings: 8

Cost: $3.02 /serving

Author : Ann Redding

bon appetit side thanksgiving

Ingredients

Remove All · Remove Spices · Remove Staples

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.

Step 3

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