These potatoes are a French creation. While they resemble mashed potatoes, they are very different and very rich. Set set you taste buds for the experience. Excellent with filet of beef for a special occasion.

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Votes: 1
Rating: 5
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  • Course Sides
  • Cuisine French
  • Keyword Baked, Casual Dinner Party, Christmas, Comfort food, Fall-Winter, For Foodies
Servings Prep Time Cook Time
4 people 10 min 60 min
Passive Time Total Time
1 hr 10 min
Servings Prep Time Cook Time
4 people 10 min 60 min
Passive Time Total Time
1 hr 10 min
Serve immediately, hot out of the oven.
Degree of Difficulty
Moderately difficult
  • 3 medium Yukon Gold potatoes
  • 3 large egg yolks
  • 1 clove garlic grated
  • 3/4 cup heavy cream
  • 1/4 cup sour cream
  • 5 tbspn unsalted butter melted
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Cover 3 whole potatoes in a deep pot, bring to a boil, reduce to a simmer and for 20-25 minutes or until a paring knife slides through potatoes. Drain and let cool.
  3. Pre heat oven to 425°
  4. Whisk egg yolks, garlic, cream, sour cream and melted butter in a large bowl. Season generously with kosher salt and black pepper.
  5. Peel potatoes and press through a ricer, or mix with a fork until all the lumps have been removed. The potatoes should be light and fluffy and not like a paste.
  6. Fold the potatoes gently into egg cream mixture, do not over mix.
  7. Transfer to a baking dish and place in the fridge for an hour.
  8. Remove from fridge, and using a spoon, create a scallop pattern on the potatoes.
  9. Bake, rotating once, until golden brown and slightly puffed, about 40-50 minutes, if refrigerated ahead of baking.
Recipe Notes

I believe that these potatoes are at their best if they are piped into croquette shapes. Since they have a fair number of eggs, they puff up nicely, but are better when they have a nice brown crust all around.

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