Traeger Kitchen
Baked Garlic Duchess Potatoes
Prep Time
30 Minutes
Cook Time
1 Hours
Effort
Pellets
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.
Ingredients
Units of Measurement:
main
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
Steps
1
Place potatoes in a large pot and fill with water. Season with salt. Bring to a boil over medium-high heat.Ingredients
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.Ingredients
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!
Grill: 450 ˚F