Recipe: Duchess Potatoes

Duchess potatoes – what? I know – they’re not totally royal, yet they’re good! These potatoes are a great balance of a twice baked potato and mashed potatoes. Plus, the wonderful thing is you can make these a day ahead. Thanksgiving, here we come! Okay, let’s bake up.

Ingredients

• 1.5 pounds of yellow potatoes
• 3 egg yokes
• 1 tablespoon of chopped garlic
• 1/2 cup of soy milk
• 1/2 cup of greek yogurt
• 5 tablespoons of salted butter
• salt and pepper to taste

First, this recipe is adapted from the Bon Appétit, yet there is no way we could eat 4 pounds of potatoes!

Wash, peel and cut the potatoes in half, then fill a pot with cold water and add in the halves. Boil until tender.

While the potatoes are boiling, get the duchess mixture ready. Whisk the egg yolks, garlic, milk, yogurt and butter together in a large bowl. Then, season generously with salt.

Rice the potatoes once they’re done. This ricer was my Nana’s – it’s the perfect little kitchen tool – I love it!

Once the potatoes are riced, gently mix in the duchess sauce and fold until combined.

Spread into a baking dish, decorate the top and bake at 425 for 30 minutes.

If you’re making this ahead of time, don’t bake until you’re ready – and add 10 minutes to the baking time.

Keep an eye on the potatoes and watch them puff up – looking so good!

Well, there you have it – duchess potatoes! Eat up and enjoy.

Thanks so much for visiting and I’ll see you again soon.