Duchess Potatoes

Written By Ori Harrington
 
 

My mom and I went to Greece when I was 15 years old, the first morning when we woke up in Athens and had a very early breakfast. The hotel had an amazing buffet but my eyes went directly to the duchess potatoes. I filled up a full side place with these bad boys.

I looked for these potatoes for years after then, I didn’t know the name of them and I was hopeless, until I found a picture of them online and that was when my nee to veganize them began. I tried more than once to veganize these ones, but most of the time they came up flat. I have finally found the way to make the most perfect, fluffy, and delicious vegan duchess potatoes.

Duchess Potatoes

Duchess Potatoes

Yield: 30
Author:
Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Ingredients

Instructions

  1. Preheat the oven to 425F. Prepare a baking tray with parchment paper and set aside.
  2. Boil the potatoes for around 25 minutes until the potatoes are so tender they break when you touch them.
  3. While the potatoes boil melt the butter and sauté the garlic until it starts to become aromatic.
  4. Pour the garlic butter in and mash the potatoes, add in the nutritional yeast, chickpea flour, vegan egg and vegan parmesan cheese and stir until all the ingredients fully combined and you have a smooth yet somewhat hard dough.
  5. Transfer mixture to a large piping fitted with a large star tip that's about 1/2 inch wide at tip. Pipe into small mounts keeping them apart from each other.
  6. Bake for 15-22 minutes or until the duchess potatoes are golden brown.
  7. Top with extra vegan cheese and parsley.

Nutrition Facts

Calories

44.27

Fat (grams)

1.17 g

Sat. Fat (grams)

1.31 g

Carbs (grams)

5.55 g

Fiber (grams)

0.77 g

Net carbs

4.78 g

Sugar (grams)

0.29 g

Protein (grams)

1.75 g

Sodium (milligrams)

43.74 mg

Cholesterol (grams)

12.53 mg
Ori Harrington
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