Duchess Baked Potatoes

Ingredients for Duchess Baked Potatoes

• 12 medium Yukon Gold potatoes (3 1/2–1.8kg )

• Kosher salt

• 5 large egg yolks

• 2 garlic cloves, finely grated

• 300ml double cream

• 180ml soured 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 218°C. Whisk egg yolks, garlic, cream, soured 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.