Duchess Potaotes
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.
Servings: 6 people
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
Instructions
- 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.