Duchess Baked Potatoes
These delicious duchess baked potatoes are creamy, decadent, and easy to make but sophisticated enough to serve at your next holiday get-together.
I was excited to find this recipe for Duchess potatoes in a casserole form from Bon Appetit. I love finding recipes for side dishes that can be made ahead of time– especially during the holidays because it saves me so much stress on the actual holiday. I used a ricer for this recipe but you can also use a food mill or just mash the potatoes very well by hand if you would prefer. These duchess baked potatoes were a big hit with my whole family and paired nicely with some pork chops and garlicky green beans almondine.
Duchess Baked Potatoes
Ingredients:
- 6 medium Yukon gold potatoes **about 1¾-2 lbs.
- ½ cup + 2 tbsp heavy cream
- ⅓ cup + 1 tbsp sour cream
- 5 tbsp melted butter, cooled
- 2 egg yolks
- 2 cloves of garlic, minced
- Sea salt and freshly cracked pepper, to taste
How to Make Duchess Baked Potatoes
Place potatoes in a large pot and pour in enough water to cover them by 2-inches; season with sea salt. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 30-40 minutes. Drain and let cool slightly.
Preheat the oven to 425 degrees.
Whisk together the cream, sour cream, butter, egg yolks, and garlic in a large bowl; season generously with salt and freshly cracked pepper, to taste.
Peel the cooled potatoes and pass the flesh through a ricer directly into a large bowl. Pour in the cream/egg mixture. Fold in gently (be careful not to overmix). Transfer to an 8-inch baking dish and decoratively scrape or swirl the top with the tines of a fork to allow browning and texture.
Bake uncovered, rotating once, until golden brown and slightly puffed 30–40 minutes.
How to Make Duchess Baked Potatoes Ahead of Time
You can make this casserole 24 hours before serving.
Simply follow the directions up until the baking step. Wrap the baking dish tightly with plastic wrap and place it in the refrigerator.
Bake uncovered at 425 degrees for 45-50 minutes, or until golden brown on top.
Equipment
Ingredients
- 6 medium Yukon gold potatoes **about 1¾-2 lbs.
- ½ cup + 2 tbsp heavy cream
- ⅓ cup + 1 tbsp sour cream
- 5 tbsp melted butter, cooled
- 2 egg yolks
- 2 cloves of garlic, minced
- Sea salt and freshly cracked pepper, to taste
Instructions
- Place potatoes in a large pot and pour in enough water to cover them by 2-inches; season well with sea salt.
- Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 30-40 minutes. Drain and let cool slightly.
- Preheat the oven to 425 degrees.
- Whisk together the cream, sour cream, butter, egg yolks, and garlic in a large bowl; season generously with salt and freshly cracked pepper, to taste.
- Peel the cooled potatoes and pass the flesh through a ricer directly into a large bowl. Pour in the cream/egg mixture. Fold in gently (be careful not to overmix). Transfer to an 8-inch baking dish and decoratively scrape or swirl the top with the tines of a fork to allow browning and texture.
- Bake uncovered, rotating once, until golden brown and slightly puffed, 30–40 minutes.
Making Ahead of Time:
- You can make this casserole 24 hours before serving. Simply follow the directions up until the baking step. Wrap the baking dish tightly with plastic wrap and place it in the refrigerator. Bake uncovered at 425 degrees for 45-50 minutes, or until golden brown on top.
That golden brown topping looks amazing!
This dish looks totally delicious and will go on the try soon list.
What a gorgeous dish! Really neat recipe — gotta make this. Thanks!
This dish looks so good. Can’t wait to try the recipe.
These are such a fun change-up from mashed potatoes!
This was absolutely delicious! Even my pickiest eater loved it. Everyone raved.
A. Jimenez,
That makes me so happy! I’m very glad everyone liked it. Thanks for taking the time to let me know.
-Pam
Well, Duchess Potatoes have spoiled me forever. No wonder people speak of them with AWE! I boiled 6 potatoes the night before and easily pealed off the skin the next morning. Put them through the grater on my food processor and followed the rest of the recipe. I sprinkled fresh parmigiana on the top halfway through the baking and voila!!! It will be hard not to make any kind of casserole potatoes without first boiling and putting them through the grater❣️. Life changing!
Kj,
Aren’t they just wonderful?!? I’m so happy you enjoyed this recipe. I appreciate you taking the time to let me know.
-Pam