Dairy-Free Duchess Potatoes

Elevate your side dish game with these elegant Dairy-Free Duchess Potatoes—a plant-based twist on the classic French favorite! Featuring fluffy mashed Russet potatoes enriched with unsweetened almond milk, vegan butter, and a touch of warm nutmeg, these potatoes are piped into beautiful, golden swirls that are as stunning as they are delicious. Subtly seasoned with garlic and onion powder, then finished with fresh parsley, this recipe combines both style and flavor without the need for dairy. Perfect for holiday gatherings or a weeknight treat, these dairy-free duchess potatoes are baked to perfection with irresistibly crisp edges and a creamy center. Not only are they easy to make in under an hour, but they’re also a versatile, crowd-pleasing accompaniment to any main course.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Peel the Russet potatoes and cut them into large, even chunks. Place them in a large pot and cover with cold water.

Step 3

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.

Step 4

Drain the potatoes thoroughly and return them to the hot pot to allow excess moisture to evaporate.

Step 5

Mash the potatoes using a potato masher or ricer until smooth and lump-free.

Step 6

In a small saucepan, gently heat the almond milk and vegan butter until the butter has melted.

Step 7

Gradually add the almond milk mixture to the mashed potatoes, mixing until the potatoes are smooth and creamy.

Step 8

Stir in the garlic powder, onion powder, nutmeg, salt, and black pepper until well combined.

Step 9

Allow the potato mixture to cool slightly, then blend in the egg yolks one at a time, making sure each is fully incorporated.

Step 10

Transfer the potato mixture into a piping bag fitted with a large star tip.

Step 11

Pipe swirling mounds onto a parchment-lined baking sheet, spacing them a few inches apart.

Step 12

Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and slightly crisp.

Step 13

Remove from the oven and let them cool slightly before garnishing with chopped fresh parsley.

Step 14

Serve immediately as a delectable side dish for any meal.

Nutrition Facts

Serving size	(1156.0g)

Amount per serving	% Daily Value*
Calories	1492.0

Total Fat 59.4g	0%
Saturated Fat 33.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 553.5mg	0%
Sodium 2950.9mg	0%
Total Carbohydrate 205.4g	0%
Dietary Fiber 16.9g	0%
Total Sugars 11.0g
Protein 35.9g	0%

Vitamin D 98.8IU	0%
Calcium 450.8mg	0%
Iron 13.3mg	0%
Potassium 5306.6mg	0%

*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.

Source of Calories

Fat: 35.6%

Protein: 9.6%

Carbs: 54.8%