Vegan Chive & Garlic Duchess Potatoes

Sometimes I have a recipe thought that floats about my head for what feels like forever prior to it last but not least ends up on the site. This is 1 of individuals recipes. Duchess potatoes have been a classic we made back when we were A.) vegetarian but not vegan, and B.) in cook’s training back in BC. Duchess potatoes are like mashed potatoes’ fancier, snobbish older sister.  Except they have very good cause for it, due to the fact they’re actually critically tasty.

Normally, duchess potatoes are little piped mountains of mashed potatoes made with egg (to stabilize them), brushed with melted butter and baked until finally crispy and golden brown. This scrumptious vegan version is every bit as golden-brown, crispy, savoury and amazingly tasty as their non-vegan counterparts.

These crispy mashed swirls get an extra kick of flavour from garlic and chives. I utilized cashew cream (soaked raw cashews + Silk Unsweetened Almondmilk) and a touch of cornstarch to make them fluffy yet secure. These potatoes hold their shape virtually properly in the oven! They’ll shed a bit of height during cooking so maker certain to pipe ’em wonderful and tall if you want correct “mountains”.

All in all, this recipe is pretty foolproof. I do have a couple of guidelines though.

First, as significantly as I adore the extra nutrition and texture of leaving the skins in my mashed potatoes, this is not the time or the location for potato skins. They’ll clog up your piping tip and make the piping element an absolute nightmare.

Second, use a quite large star tip (cake decorating guidelines ought to function properly) if you have one particular.

Third, if you don’t want to bother with piping these little guys, you can just reduce off the end of a big ziploc bag and use that or merely dollop mountains of mashed potatoes on a baking sheet and rough up the tops with a fork. The much more tiny nooks and crannies you can get out of your piping tip or fork, the crispier and much more delightful your potatoes will be!

I wanted to preserve this recipe as simple as achievable so I produced the duchess potatoes all by themselves. I think they’d be completely out-of-this-world delicious with some mushroom gravy. They’d be ideal for Thanksgiving or Christmas dinner!

This publish is sponsored by Silk. All text and opinions are my very own.
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Vegan Chive & Garlic Duchess Potatoes

Prep twenty minutes

Cook 40 minutes

Total 60 minutes

Servings twelve potatoes

These crispy mashed mountains get an added kick of flavour from garlic and chives.

Ingredients

• four ½ cups chopped and peeled russet potatoes (1 ½ lbs or 685g – approx. two large baking russets)
• one cup raw cashews, soaked in HOT water for a minimal of thirty minutes
• ½ cup Silk Unsweetened Almondmilk
• two tsp cornstarch
• 2 1/2 tbsp vegan butter, divided
• one clove garlic, minced
• four tbsp finely chopped fresh chives, divided
• one tsp salt
• Black pepper, to taste

Directions

1. Preheat oven to 400F.
2. Heat a large pot of water over higher heat. Add chopped russet potatoes and wait for the water to boil. After water is boiling, cook potatoes for 6 minutes or till potatoes are fork tender. After potatoes are completed cooking, drain and transfer them to a bowl.
3. Whilst you wait for the potatoes to cook, mix soaked or boiled cashews with Silk Unsweetened Almond milk and 2 tsp cornstarch. Blend on high right up until smooth and creamy.
4. In a tiny microwave-protected bowl combine minced garlic and one 1/2 tbsp vegan butter. Microwave for 1 minute or right up until vegan butter is melted and garlic is fragrant.
5. Include the creamed cashews, garlic butter, two tbsp chives, salt and pepper to the potatoes. Mash utilizing a potato ricer or a mashed potato immersion blender attachment. The mashed potatoes need to be smooth and lump-free of charge. Taste and adjust salt and pepper if required.
6. Spoon mashed potatoes into a piping bag with a big star tip. Pipe swirly mashed potato mountains onto a lightly greased baking sheet.
7. In microwave, melt 1 tbsp vegan butter. Lightly brush (a lot more like dabbing, be gentle!) melted vegan butter in excess of the potatoes.
8. Bake for forty minutes or till the tops are slightly browned and bottoms are crisp. If essential, flip on broiler and broil for one-5 minutes or right up until most of the piped edges are golden and crisp.
9. Garnish with cracked black pepper and two tbsp chives.

Recipe Notes

Do not depart the skins on your potatoes - they will clog your piping tip.

If you can not get your potatoes mashed smooth OR you don’t have a piping bag with a massive tip: Spoon out tall dollops of mashed potatoes on a baking sheet, rough up the texture with a fork and brush them with melted butter for baking. Alternatively, you can minimize the finish off of a massive Ziploc bag and use that as a piping bag - you must still rough up the texture with a fork just before brushing them with melted butter and baking as normal.

Soaking cashews - You can soak raw cashews in cold water overnight, or if you are brief of time just soak them in Hot or boiling water for a minimum of five-ten minutes.

Programs Side dish

Cuisine Vegan

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