Duchess Baked Potatoes

From the kitchen of Carly

Creamy Yukon Gold potatoes folded with egg yolks, garlic, and sour cream, then baked until golden. Rich, luxurious, and somehow lighter than you'd expect. The kind of side dish that steals the show from whatever protein you're serving.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 112 medium Yukon Gold potatoes (3½–4 pounds)
  • 1Kosher salt
  • 15 large egg yolks
  • 12 garlic cloves, finely grated
  • 11 1/4 cups heavy cream
  • 13/4 cup sour cream
  • 110 tablespoons unsalted butter, melted
  • 11 teaspoon pink or black peppercorns
  • 1finely ground

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.

  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.

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