Duchess Baked Potatoes

If you've ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

12 medium Yukon Gold potatoes (3½-4 lbs)
sea salt
5 large egg yolks
2 cloves garlic, finely grated
1¼ cups heavy cream
¾ cup sour cream
10 Tbsp. butter, melted
1 tsp. 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°F (220°C/200°C fan, Gas Mark 7).

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 (be careful not to over mix). Transfer to a 3 qt baking dish and decoratively shingle or swirl surface.

Bake, rotating once, until golden brown and slightly puffed, 30-40 minutes.

Make-Ahead: Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5-10 minutes.

Makes 8 servings.