Last Updated on March 18, 2026 by Deliciously Organic Editor
Thanksgiving is just two weeks away, so now’s the time to start planning your menu! Duchess Potatoes are definitely a special occasion side dish, and one your family will love.
The potatoes are boiled and then mixed with cream, egg yolks, sour cream, butter and sea salt to create a luxurious, velvety texture.
And, if you’re looking for additional Thanksgiving recipes, I’ve got you covered!
Check out these reader favorites (all grain-free and made with nutrient-dense ingredients):
Paleo Sweet Potato Casserole
Green Bean Casserole
Grain-Free Cornbread (tastes just like the real thing!)
Pecan Pie
Pumpkin Pie
Creamed Kale with Shallots
Grain-Free Stuffing (one of the most popular recipes on the blog!)
Chocolate Pecan Pie
Simple Gravy
Carrot Souffle (a family favorite!)
Pumpkin Roll Cake
Brussels Sprouts Gratin
Cranberry Kombucha “Jello” (the kids will love this one)
Turkey Roulade
Cornbread and Sausage Stuffing
Roasted Carrots with Parsley-Yogurt Sauce
Apple Pie
Dutchess Potatoes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 10-12
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 4 pounds Yukon Gold potatoes, cut into 2” pieces
- 5 large egg yolks
- 1/2 teaspoon powdered garlic
- 1 cup heavy cream
- 1/2 cup sour cream
- 8 tablespoons unsalted butter
- 1 teaspoon Celtic sea salt
Instructions
- Place the potatoes in a large pot and cover with water. Bring the potatoes to a boil and cook until tender, about 20 minutes. Drain.
- Preheat the oven to 425ºF and adjust the rack to the middle position. Whisk together the yolks, garlic, heavy cream, sour cream, butter and sea salt in a large bowl. Pass the potatoes through a ricer or food mill directly into the egg mixture. Gently stir until combined (don’t over mix). Pour the potatoes into a 3-quart baking dish and decoratively shingle or swirl surface. Bake 30-40 minutes until golden brown on top and slightly puffed. Serve.
Dutchess Potato photo credit: Becky Winkler
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