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Ingredients

12 medium Yukon Gold potatoes (3½–4 pounds)

to taste pinch(es) salt

5 large egg yolks

2 medium garlic cloves, finely grated

1 1/4 cup(s) heavy cream

3/4 cup(s) sour cream

10 tablespoon(s) unsalted butter, melted

1 teaspoon(s) pink or black peppercorns, finely ground

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Directions

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 (about 25–35 minutes)
Drain and let cool slightly.
Preheat oven to 425°F. 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-quart baking dish and decoratively shingle or swirl surface.
Bake, rotating once, until golden brown and slightly puffed, 30–40 minutes.

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Kitchen Tips

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.
Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5–10 minutes.