Making a mashed potato dish in advance is beyond fabulous when preparing a holiday meal. This garlicky, fine-textured, “twice baked potato-esque” side dish was wonderful.
This recipe was adapted from Bon Appetit, contributed by Ann Redding and Matt Danzer. I increased the garlic and used a garlic press in lieu of grating the cloves. Great.
Yield: Serves 8
- 4 pounds Yukon Gold potatoes
- coarse salt
- 5 large egg yolks
- 3 garlic cloves, finely grated
- 1¼ cups heavy cream
- ¾ cup sour cream
- 10 tablespoons unsalted butter, melted
- 1 teaspoon pink or black peppercorns, finely ground
- Place potatoes in a large pot and pour in water to cover by 2″; season with salt.
- Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25–35 minutes. Drain and let cool slightly.
- Preheat oven to 425°, preferably on convection.
- Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl; season generously with salt.
- Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps) directly into bowl with egg mixture.
- Fold in gently, being careful not to overmix.
- Transfer to a 3-quart baking dish and decoratively shingle or swirl surface.
- Bake, rotating once, until golden brown and slightly puffed, 30–40 minutes.
Note: Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5–10 minutes.
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