Description
Are you looking to take your mashed potatoes to the next level? If you are, then this Duchess Potato recipe is just for you. A fabulous Whole Food Plant Based recipe. Oil free, sugar free, no highly processed ingredients.
Ingredients
- 5 lbs. Russet potatoes, peeled and cut into chunks
- 1 cup unsweetened plain plant milk
- 1 ½ teaspoons sea salt (+/- ) *
- 1/4 teaspoon black pepper (+/- )
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Peel and cut the potatoes into chunks. Place them in a large pot and cover with cold water. Add 1 Tablespoon of sea salt (+/-) to the water and bring to a boil. Once the water has been brought to a boil, reduce heat to a low boil. Boil until all the potatoes are tender, approx. 15 to 25 minutes dependent on the size of the potato chunks. When a sharp knife easily slides into a potato then you can feel confident they are tender.
- When the potatoes are tender, turn off the stove and drain off all the water. Return the pot back onto the burner (off) and let them dry out a little bit, approx. 2 minutes.
- Take a potato masher and mash the potatoes. Add the plant milk, sea salt, onion powder, garlic powder, and pepper.
- Take an electric beater and beat the potatoes until fluffy. The potatoes should be smooth, but somewhat stiff. They need to be able to hold their shape.
- Allow the potatoes to cool down, approx. 10 minutes.
- Line an insulated cookie sheet with parchment paper. Trace 9 – 4 inch circles onto the parchment paper. You will use the circles as your piping guide. Then flip the paper over on the cookie sheet. You should be able to see the circles that you drew.
- Preheat the oven to 400 degrees F.
- Place a rose tip on a pastry gun, fill the gun with mashed potatoes and trace the circle that you drew on the parchment paper, then fill in the space. Then repeat the next layer doing the same; however, this next layer will be slightly smaller, continue for 2 more layers, each time making the circle smaller and smaller until you have a small pointed mountain of mashed potatoes.
- Once you have repeated this process for all 9 circles, carefully place the Duchess potatoes a preheated 400 F degree oven and bake for 15 minutes.
- Switch the oven temperature from bake to a low broil. Broil for approx. 7 to 10 minutes or until the potatoes are lightly browned.
- Carefully remove from the oven and allow to cool slightly on the baking sheet before serving with your favorite gravy.
Notes
Type of Potatoes: Russet potatoes work really well for this recipe.
*Piping the Potatoes: A pastry gun works best simply because the mashed potatoes are thick. They need to be somewhat thick in order to hold their shape and not collapse. If your piping skills are not working out, scrape the mashed potatoes off the parchment paper, and back into the bowl, and start again. It may take several times to get the hang of it. Be patient and take your time. This is definitely not a rush recipe.
*Alternative to Piping the Potatoes: Don’t have a pastry gun or don’t want to take the time? A pastry bag works well too. Or you can also use an ice-cream scoop to create potato puffs. Bake at the same time for the same time.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.