Duchess Potatoes Recipe

Thanksgiving is just two weeks away, so now’s the time to start planning your menu! Duchess Potatoes are definitely a special occasion side dish, and one your family will love.

The potatoes are boiled and then mixed with cream, egg yolks, sour cream, butter and sea salt to create a luxurious, velvety texture.

And, if you’re looking for additional Thanksgiving recipes, I’ve got you covered!

Check out these reader favorites (all grain-free and made with nutrient-dense ingredients): 

Paleo Sweet Potato Casserole 

Green Bean Casserole

Grain-Free Cornbread (tastes just like the real thing!)

Pecan Pie

Pumpkin Pie

Creamed Kale with Shallots

Grain-Free Stuffing (one of the most popular recipes on the blog!)

Chocolate Pecan Pie

Simple Gravy

Carrot Souffle (a family favorite!)

Pumpkin Roll Cake 

Brussels Sprouts Gratin 

Cranberry Kombucha “Jello” (the kids will love this one)

Turkey Roulade

Cornbread and Sausage Stuffing

Roasted Carrots with Parsley-Yogurt Sauce 

Apple Pie

Serves 10-12

Dutchess Potatoes

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients

4 pounds Yukon Gold potatoes, cut into 2” pieces5 large egg yolks1/2 teaspoon powdered garlic1 cup heavy cream1/2 cup sour cream8 tablespoons unsalted butter1 teaspoon Celtic sea salt

Instructions

Place the potatoes in a large pot and cover with water. Bring the potatoes to a boil and cook until tender, about 20 minutes. Drain.Preheat the oven to 425ºF and adjust the rack to the middle position. Whisk together the yolks, garlic, heavy cream, sour cream, butter and sea salt in a large bowl. Pass the potatoes through a ricer or food mill directly into the egg mixture. Gently stir until combined (don’t over mix). Pour the potatoes into a 3-quart baking dish and decoratively shingle or swirl surface. Bake 30-40 minutes until golden brown on top and slightly puffed. Serve.7.8.1.24609https://deliciouslyorganic.net/duchess-potatoes-recipe/

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Dutchess Potato photo credit: Becky Winkler

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