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Baked Garlic Duchess Potatoes

Baked Garlic Duchess Potatoes

By Traeger Kitchen

These spuds are no joke. Creamy, buttery, and baked until golden, these potatoes are whipped, mixed with garlic, butter, and sour cream for a side dish that just might become your main dish.

Prep Time

30 Minutes

Cook Time

1 Hours




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Units of Measurement:
12 Medium Yukon Gold potatoes
To Taste Salt
5 Large egg yolk
2 Clove garlic, minced
1 1/4 Cup heavy cream
3/4 Cup sour cream
10 Tablespoon butter, melted
To Taste Black pepper


  • 1

    Place potatoes in a large pot and fill with water. Season with salt. Bring to a boil over medium-high heat.

    • 12 Medium Yukon Gold potatoes

    • To Taste Salt

  • 2

    Reduce heat and simmer until a paring knife easily slides through potatoes, about 25 to 35 minutes. Drain and let cool slightly.

  • 3

    When ready to cook, set the Traeger to 450℉ and preheat, lid closed for 15 minutes.

  • 4

    Whisk together egg yolks, garlic, cream, sour cream, butter, and pepper in a large bowl. Season with salt.

    • 5 Large egg yolk

    • 2 Clove garlic, minced

    • 1 1/4 Cup heavy cream

    • 3/4 Cup sour cream

    • 10 Tablespoon butter, melted

    • To Taste Black pepper

  • 5

    Peel potatoes and push flesh through a ricer or a food mill directly into bowl with egg mixture. Fold in the egg mixture being careful not to overmix.

  • 6

    Transfer to a 3-quart baking dish and bake until golden brown and slightly puffed, about 30–40 minutes. Enjoy!

    450 ˚F / 232 ˚C

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