These spuds are no joke. Creamy, buttery, and baked until golden, these potatoes are whipped, mixed with garlic, butter, and sour cream for a side dish that just might become your main dish.
| 12 Medium | Yukon Gold potatoes |
| To Taste | salt |
| 5 Large | egg yolk |
| 2 Clove | garlic, minced |
| 1 1/4 Cup | heavy cream |
| 3/4 Cup | sour cream |
| 10 Tablespoon | butter, melted |
| To Taste | black pepper |
1
Place potatoes in a large pot and fill with water. Season with salt. Bring to a boil over medium-high heat.
12 Medium Yukon Gold potatoes
To Taste salt
2
Reduce heat and simmer until a paring knife easily slides through potatoes, about 25 to 35 minutes. Drain and let cool slightly.
3
When ready to cook, set the Traeger to 450℉ and preheat, lid closed for 15 minutes.
4
Whisk together egg yolks, garlic, cream, sour cream, butter, and pepper in a large bowl. Season with salt.
5 Large egg yolk
2 Clove garlic, minced
1 1/4 Cup heavy cream
3/4 Cup sour cream
10 Tablespoon butter, melted
To Taste black pepper
5
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.
6
Transfer to a 3-quart baking dish and bake until golden brown and slightly puffed, about 30–40 minutes. Enjoy!
450 ˚F / 232 ˚C
