Vegan Duchess Potatoes
Elevate your side dish game with these elegant Vegan Duchess Potatoes—a plant-based twist on the classic French recipe! Made with creamy russet potatoes, vegan butter, and a touch of almond milk, these piped potato swirls are infused with garlic powder, onion powder, nutritional yeast, and a hint of nutmeg for a rich, savory flavor. Brushed with olive oil and baked to golden perfection, they boast a crisp exterior and a velvety smooth interior. Perfect for holiday feasts, dinner parties, or as a show-stopping weeknight side, these dairy-free duchess potatoes are not only stunning but also suitable for vegan and vegetarian diets. Garnish with fresh parsley for a burst of color and serve alongside your favorite mains for a dish that's as delicious as it is beautiful!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 0.25 cup Vegan butter
- 0.25 cup Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Olive oil (for brushing)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the russet potatoes and cut them into large, evenly-sized chunks to ensure even cooking.
Place the potato chunks into a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer for 15-20 minutes, or until they are fork-tender.
Drain the potatoes and return them to the pot. Allow them to steam dry for a couple of minutes to remove excess moisture.
Using a potato masher or a ricer, mash the potatoes thoroughly until they are smooth and lump-free.
Add the vegan butter, almond milk, nutritional yeast, garlic powder, onion powder, salt, black pepper, and ground nutmeg to the mashed potatoes.
Mix well with a spatula or wooden spoon until all the ingredients are fully incorporated and the mixture is creamy.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Transfer the mashed potato mixture into a piping bag fitted with a large star tip.
Pipe the potatoes onto the prepared baking sheet in swirls, each about 2-3 inches in diameter.
Lightly brush the tops of the piped potatoes with olive oil to help them achieve a golden, crispy finish during baking.
Bake in the preheated oven for 15-18 minutes, or until the tops of the duchess potatoes are golden brown.
Once baked, remove them from the oven and allow to cool slightly before serving.
Optionally, garnish with chopped fresh parsley before serving to add color and flavor.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 10.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5472 mg | 116% | |
*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.
