Dairy-Free Duchess Potatoes
Elevate your side dish game with these Dairy-Free Duchess Potatoes, a stunning and flavorful twist on the classic recipe! Made with creamy Russet potatoes, almond milk, and vegan butter, these potato swirls are smooth, silky, and completely dairy-free—perfect for those with dietary restrictions. Infused with warm hints of nutmeg, garlic powder, and onion powder, each bite is rich and aromatic. The golden-brown, subtly crisp edges are achieved by baking the perfectly piped mounds to perfection, making them as visually impressive as they are delicious. Finished with a sprinkle of fresh parsley, these duchess potatoes are the ultimate luxurious accompaniment to any dinner spread. Ideal for special occasions or weeknight meals, this recipe is a crowd-pleasing addition to your dairy-free or vegan-friendly menu.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 0.5 cup Unsweetened almond milk
- 0.25 cup Vegan butter
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 large Egg yolks
- 1 tablespoon Chopped fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Peel the Russet potatoes and cut them into large, even chunks. Place them in a large pot and cover with cold water.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer, and cook for 15-20 minutes or until the potatoes are fork-tender.
Drain the potatoes thoroughly and return them to the hot pot to allow excess moisture to evaporate.
Mash the potatoes using a potato masher or ricer until smooth and lump-free.
In a small saucepan, gently heat the almond milk and vegan butter until the butter has melted.
Gradually add the almond milk mixture to the mashed potatoes, mixing until the potatoes are smooth and creamy.
Stir in the garlic powder, onion powder, nutmeg, salt, and black pepper until well combined.
Allow the potato mixture to cool slightly, then blend in the egg yolks one at a time, making sure each is fully incorporated.
Transfer the potato mixture into a piping bag fitted with a large star tip.
Pipe swirling mounds onto a parchment-lined baking sheet, spacing them a few inches apart.
Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and slightly crisp.
Remove from the oven and let them cool slightly before garnishing with chopped fresh parsley.
Serve immediately as a delectable side dish for any meal.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 554 mg | 184% | |
| Sodium | 2951 mg | 128% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 11.0 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 451 mg | 35% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5307 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
