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Baked Garlic Duchess Potatoes

Difficulty 2/5
|
Prep time 30 mins

Cook time 75 mins
|
Serves 8-12

Hardwood Cherry

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

Ingredients

12 medium YUKON GOLD POTATOES

KOSHER SALT, TO TASTE

BLACK PEPPER, TO TASTE

5 large EGG YOLKS

2 cloves GARLIC, FINELY MINCED

1 1/4 cups HEAVY CREAM

3/4 cup SOUR CREAM

10 TBSP UNSALTED BUTTER, MELTED

Preparation

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

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

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

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

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.

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

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