Duchess Baked Potatoes

YUMYIN duchess-baked-potatoes.jpg

Adapted via Bon Appetit

The most decadent twice baked mashed potatoes you’ll ever make.

INGREDIENTS

  • 12 medium Yukon Gold potatoes (3½–4 pounds)

  • Kosher salt

  • 5 large egg yolks

  • 2 garlic cloves, finely grated

  • 1/2 jar YUMYIN

  • 1¼ cups heavy cream

  • ¾ cup sour cream

  • 10 tablespoons unsalted butter, melted

  • 1 teaspoon pink or black peppercorns, finely ground

DIRECTIONS

  1. Place potatoes in a large pot and pour in water to cover by 2"; season with salt.

  2. 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.

  3. Preheat oven to 425°.

  4. Whisk egg yolks, garlic, YUMYIN, cream, sour cream, butter, and peppercorns in a large bowl; season generously with salt.

  5. 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).

  6. Transfer to a 3-quart baking dish and decoratively shingle or swirl surface.

  7. Bake, rotating after 15 minutes, 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.

David Bowker