11/09/2016Sides - Main courses

Vegan Duchess Potatoes

Name: Vegan Duchess Potatoes
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 3 serv.
Cuisine: Vegan
Ingredients: 600 g potatoes; 200 mL soy milk; 60 g plant-based margarine; 60 g cornstarch; salt; pepper

Gluten-free Autumn / Winter Blender-free Low budget Christmas

For: 3 serv.Difficulty: EasyPreparation: 20 minCooking: 1h10

Yep, we're in kitsch territory, but we own it ;-) We wanted to prepare some Duchess Potatoes for you before Christmas to (perhaps...) remind you of family meals when we were little! It was the best thing to eat at grandma's, after all ;-)

The recipe is also available in video (it's becoming a habit, huh…).

Until the big day with Santa, we've planned a bunch of great recipes for you to enjoy (a new Yule log, little treats, gratin, orzotto, ravioli, creamy soup, blinis...) so stay tuned! Eline has also scheduled two Christmas cooking classes with a rather yummy menu :-D

Servings

Ingredients

Cups

-potatoes 600 (g)
-soy milk 200 (mL)
-plant-based margarine 60 (g)
-cornstarch 60 (g)
-salt
-pepper

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Steps

Peel the potatoes and cook them in a large pot with water and coarse salt.
When they are tender, drain and mash them well. Smooth the puree with a spatula. Set aside.
Preheat the oven to 392°F.
In a saucepan, bring the soy milk to a boil with the margarine, salt, and pepper. Remove from heat and add the starch, mixing everything together. Cook over high heat to evaporate the water and obtain a smooth paste.
Mix the puree with this mixture (in your mixer if you have one ;) ). Pour into a piping bag with a fluted nozzle. Pipe your duchess potatoes onto a baking sheet lined with parchment paper.
Bake for 40 minutes in the oven.