Duchess Potatoes
Ingredients:
- 12 medium Yukon gold potatoes (3 ½ – 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 peppercorn, 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. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25–35 minutes. Drain and let cool slightly.
- Preheat oven to 425°. 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.
- Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5–10 minutes.
Courtesy of – “Bon Appetit”, https://www.bonappetit.com/recipe/duchess-baked-potatoes
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