Duchess Baked Potatoes

This recipe can be made a day ahead to help cut down on your Thanksgiving Day to-do list!

Serves 8


  • 12 medium Yellow 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



  • 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.

Recipe By: Bon Appetit

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