Garlic Duchess Potatoes are the sexiest potatoes in all the potato kingdom.
Just gorgeous.
How to Make Duchess Potatoes
Garlic Duchess Potatoes
- 1 1/4 pounds russet potatoes (about 4 medium potatoes)
- 1 tablespoon sour cream
- 3 cloves fresh garlic, minced
- 2 ounces cream cheese
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 3 egg yolks
- 1/2 teaspoon salt
- 1 teaspoon white pepper
Peel the potatoes. Place peeled potatoes in a large pot of water on the stove to boil. Cut potatoes into about 1 1/2 inch pieces. Cut them all about the same size so they will finish cooking at the same speed.
Place potatoes into a pot of water.
Stick a fork into the largest pieces to check for doneness. If a fork slides back out very easily, they are done. If you don’t cook them long enough, you will get lumpy potatoes and that will make this recipe difficult to accomplish, so be sure to cook them long enough.
Drain all water from potatoes through a strainer.
Using a potato ricer
Place potatoes back into the pot, and add the remaining ingredients. Measure carefully so you don’t end up with limp potatoes. Mix just with a hand mixer until butter & cream cheese are melted and everything comes together. This only takes about a minute.
Refrigerate egg whites for another recipe.
If you mix potatoes too long, the starches will make them glue-like and unappetizing.
Turn the oven on high broil.
After ingredients are mixed together, place potatoes into a large decorating bag
Place the pan under the broiler on a high oven rack for about 15 minutes, but keep an eye on potatoes. If you make minis for appetizers, they will take less time. Turn the pan around halfway through broiling time if needed for even doneness. Remove when tops are a beautiful golden brown.
Serve with butter, gravy, or just plain as they are loverly and make a fashion statement all on their own.