DUCHESS BAKED POTATOES RECIPES

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 RECIPE - EPICURIOUS

Duchess Baked Potatoes Recipe - Epicurious image

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.

Provided by Ann Redding

Yield Serves 8

Number Of Ingredients 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

Steps:

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

DUCHESS BAKED POTATOES RECIPE | BON APPéTIT

Duchess Baked Potatoes Recipe | Bon Appétit image

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.

Provided by Ann Redding & Matt Danzer

Yield 8 Servings

Number Of Ingredients 8

Ingredients

12 medium Yukon Gold potatoes (3½–4 pounds)
Kosher salt
5 large egg yolks
2 garlic cloves, finely grated
1¼ cups heavy cream
¾ cup sour cream
10 tablespoons unsalted butter, melted
1 teaspoon pink or black peppercorns, finely ground

Steps:

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

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