Garlic Duchess Potatoes

Garlic Duchess Potatoes… the sexiest potatoes in all the potato kingdom.

Garlic Duchess Potatoes Ingredients

  • 1 1/4 pounds russet potatoes (about 4 medium potatoes) 
  • 1 tablespoon sour cream
  • 3 cloves fresh garlic, minced
  • 2 ounces cream cheese
  • 2 tablespoons butter
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon white pepper

Peel potatoes then place a large pot of water on the stove to boil. Cut potatoes into about 1 1/2 inch pieces. Make them all about the same size so they will finish cooking at the same speed.

Place potatoes into a pot of water. Potatoes are done when you stick a fork into the largest pieces and it slides back out very easily. If you don’t cook them long enough, you will get lumpy potatoes and that will make this recipe difficult to accomplish, so be sure to cook them long enough.

After potatoes are done cooking, drain all water from them through a strainer. Place potatoes back into the pot, and add remaining ingredients. Using a hand mixer, mix just until butter & cream cheese are melted and everything comes together. This only takes about a minute.

If you mix potatoes too long, the starches will make them glue-like and unappetizing.

Turn oven on high broil.

After ingredients are mixed together, place potatoes into a large decorating bag with a large decorating tip at the end. Place a parchment paper on a baking sheet. It can be helpful to place a clean, dry dishcloth around the bag so it isn’t too hot for your hands. Make about 8 little circles of potatoes on the tray, making them smaller as you make them higher as in the photograph.

Place pan under the broiler for, perhaps, 15 minutes, but keep an eye on potatoes. Turn around halfway through broiling time if needed for even doneness. Remove when tops are a beautiful golden brown.

Serve with butter, gravy, or just plain as they are loverly and make a fashion statement all on their own. 

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