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November 2016 Issue

Duchess Baked Potatoes

3.4

(13)

Read ReviewsTriangle
Duchess baked potatoes in a white baking dish with a silver serving spoon next to it.
Photo by Bobbi Lin

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.

Ingredients

Serves 8

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

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.

Do Ahead

Step 3

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

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Reviews (13)

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  • I've made these every Thanksgiving for the past 4 years. I always have 15 to 20 or more people here. Many have said they are the best mashed potatoes they have ever had. I make these a full day ahead and folkow the directions as written. Make sure to spread melted butter over the top before you put them in the refrigerator, it helps keep them moist and after you bake them they will have a lovely golden crust. LOVE LOVE LOVE that all I have to do is pop them in the oven after I take out my turkey, and no pots, measuring equipment or potato masher to clean up. More time to spend enjoying the holiday.

    • Anonymous

    • Dunbarton, NH

    • 11/24/2021

  • Disclosure- have not made this recipe but have made similar potatoes- you do not need to peel cooked Yukon golds before ricing them, the peels stay in the ricer- you’ll save time and effort!

    • tlewisrvt751

    • 2/26/2021

  • I made these potatoes a day ahead to serve with Beef Wellington on Christmas Eve. Wow... such a beautifully fluffy texture. Great flavor, too. Will definitely make again.

    • Lynner107

    • Holland, MI

    • 12/28/2020

  • Pretty bland for all the work that goes into it. Definitely needs some added salts/spice/cheeses (you're gonna have to get creative) to make this a worthwhile dish. I ended up adding chives and shredded cheese the day after Thanksgiving, put it in the waffle iron and managed to save some of the 3/4 of a dish that had gone untouched.

    • kylep93

    • Washington DC

    • 12/12/2019

  • Fabulous and decadant potatoes! However, adding 1/2 pound of Havarti cheese to this recipe put it over the top. Garlic was an evident flavor, even with two cloves (we just pressed two cloves in), so if a more subtle on the garlic flavor is your preference you could do one clove.

    • ramallard6816

    • Atlanta

    • 11/30/2019

  • The best aspect of this recipe is that you may make it ahead and it doesn't mind being cooked a little longer and lower - so you can toss it in the over with other casseroles. I was looking for something that was a good method for conveying gravy... and it was perfect.

    • OldMountainMan

    • Hull, MA

    • 11/29/2019

  • Way too much work for a casserole dish of mashed potatoes.

    • Anonymous

    • Bend, OR

    • 12/28/2018

  • I liked this for the do ahead aspect but my family and I didn't think they were very good. Would not make again.

    • c3nolan

    • Westford, MA

    • 12/24/2018

  • Taught this one in a Sur la Table class (actually 3) and each group loved it. I made it for Thanksgiving but switched it to Sweet Potatoes-omitted the garlic and added 4 Tbsp. of Bourbon Barrel Aged Maple Syrup. Love the make ahead aspect.

    • Einer2

    • Hilliard, OH

    • 11/24/2017

  • Excellent dish. Made these with beef tenderloin for Christmas dinner. Now, making them again for a dinner party tonight.

    • yru

    • Atlanta, GA

    • 2/25/2017

  • One of the biggest hits at our thanksgiving. Seriously time saver too! (I wasn't able to get the shingle look but it was absolutely delicious! I added another clove of garlic (not cooked, fresh) and it really gave a boost to the flavour.

    • Anonymous

    • London, UK

    • 11/30/2016

  • Incredibly delicious. Biggest hit on our Thanksgiving Table. No leftovers.

    • raynfigi

    • Southampton, New York

    • 11/26/2016

  • Would not make again - pretty boring.

    • mcgrle

    • Alexandria, VA

    • 11/24/2016

TagsBon AppétitSideThanksgivingChristmasPotatoSour CreamMilk/CreamGarlicBakeCasserole/GratinPotluckSoy FreePeanut FreeWheat/Gluten-FreeTree Nut Free

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