These Duchess potatoes are the ultimate holiday side dish. They look impressive but are easy to make and only require 5 ingredients! The vegan version of this comes out just as beautiful and just as delicious.
I first heard of Duchess Potatoes a few years ago. I have never tried them before this but I have to say they are incredible. The non-vegan version uses eggs but you do not need it at all. I saw a lot of recipes for a vegan version that added certain ingredients but I tested it a few times with just simple ingredients and it worked out well. All you need are Yukon gold potatoes, vegan butter, nondairy milk, salt, and garlic powder! The outside is almost like a french fry, crispy and delicious, while the inside is like mashed potatoes. They look gorgeous and will make your holiday guests feel extra special.
What I Learned
The non-vegan Duchess potatoes use eggs which does help them to keep their high position. I was very worried that my Duchess potatoes would fall flat. The first time I tested them I did some larger wider ones and smaller higher ones. The smaller higher ones definitely retained their shape better and looked more like what I was looking for. So, pipe them higher than you think you need to about an inch to an inch and a half because they will spread slightly as they cook.
The day I went to film the recipe video I felt so confident. However, they came out so flat and wide. They spread like crazy, but they were still delicious, so honestly don’t even worry if that happens. Two problems with that batch: 1. They were piped way too large. I got over ambitious and wanted to make them wider and higher which wasn’t good the base needed to be smaller. 2. I doubled the recipe from what I originally tested but in reality the potatoes just needed less nondairy milk. After mashing them they should be very thick, I show you exactly how it should look in the YouTube video.
Piping Potatoes
This may sound weird but I actually love to pipe mashed potatoes. I have done it when I’ve made vegan Shepherd’s Pie! It is really easy to pipe them because they are sturdy and hold their shape. So do not be intimidated about piping these. I promise even if you aren’t very skilled in this area you can easily do it. I used a Wilton 1M tip to do this, but you just want any large star piping tip.
Yukon Gold Potatoes
My favorite potatoes are Yukon gold. I love the color first of all, which is important here since we aren’t using eggs like the non-vegan version. They are creamier, in my opinion, and I think they just make such better mashed potatoes. I didn’t test these with any other potatoes so I can’t say how it would work. I highly encourage you just to use Yukon gold but if you decide to use another potato leave a comment and let us know how it goes.
FAQ
- Are these gluten free? Yes, they are!
- Are these nut free? As long as you use a nondairy milk that isn’t nut based then yes.
- Can I freeze these? To be honest, I didn’t try they were gone too quickly. I don’t see why not though.
- How long do these last in the fridge? I would say about 3 days. You can warm them in the oven.
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Vegan Duchess Potatoes
Equipment
- Piping Tip and Bag
- Potato Masher
Ingredients
- 2 Yukon gold potatoes peeled and chopped (16.6 ounces/470g)
- 3 tablespoons 42g vegan butter
- Scant ¼ cup 50ml nondairy milk, unsweetened and unflavored
- ½ teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Boil the potatoes for 20 minutes in water in a medium pot, until soft and fork tender. Drain any excess water.
- Add the remaining ingredients to the pot and mash with a potato masher. You want to mash until the potatoes are very smooth and soft there should be no clumps.
- Preheat oven to 400°F (204°C).
- Add the potatoes to a prepared piping bag. Pipe them onto a lined baking sheet, you may need 2 trays. Leave about an inch between each of them. To pipe them start by making a small circle on the bottom and piping upwards to complete the top. Pipe out about 20 using half of the mashed potatoes. Then go back and pipe more on top of them to keep them very high. If you need a visual watch the video.
- Bake in oven for 20 minutes or until crispy.
- When done they should be golden and the bottom is golden as well. They will be crispy on outside and soft on inside. If desired garnish with fresh parsley or fresh oregano.
Video
Notes
- The most important thing when making these is to pipe them higher than you think.
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Amazing. They turned out beautifully. Had to use a blender to get all the chunks out since my piping tip was too small and ended up killing my Ninja but it was 100% worth it.
Glad to hear you enjoyed it thanks for trying the recipe!