b'T e mpt i n gT ate rsDutchess BakedIngredients: Potatoes3 to 4 pounds yellow or Yukon Gold potatoes about 10 med. sized, peeled and cubed1/2 teaspoon salt5 large egg yolks2 gloves of garlic minced1 1/4 cups of heavy cream3/4 cups sour cream10 tablespoons of unsalted butter, melted1 teaspoon black peppercorn, nely ground1/2 teaspoon of saltDirections:Preheat oven to 425 degrees. Place potatoes in a large pot lled with water to cover potatoes by 2. Add 1/2 teaspoon salt to the water and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are forktender, about 25 - 35 minutes. Drain and cool slightly.In a large bowl, whisk the egg yolks, garlic, heavy cream, sour cream, andbutter. Season with the other 1/2 teaspoon of salt and the pepper.Put potatoes through a ricer or food mill directly into the egg mixture. Foldgently but be careful not to overmix. Tranfer to a 3 quart baking dish. Decorate the top with the back of a spoon to make swirls.Bake, rotating once half way, until golden brown and slightly pued about30 - 40 minutes.24 POTATO GROWER APRIL 2021'