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Baked Garlic Duchess Potatoes

30

1

Cherry

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.

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  • 12 Medium Potatoes, Yukon gold

  • salt

  • 5 Large Egg Yolk

  • 2 Clove garlic, minced

  • 1.24 Cup heavy cream

  • 3/4 Cup sour cream

  • 10 Tablespoon butter, melted

  • 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 Potatoes, Yukon gold

    • 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

    • 1.24 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

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